Title: Zucchini Fruitcake
Categories: Cake Holiday
Yield: 2 Servings
| 1/4 | c | Rum |
| 3 | lg | Eggs |
| 1 | c | Salad oil |
| 2 | c | Brown sugar |
| 1 | tb | Vanilla |
| 3 | c | Flour |
| 2 | ts | Soda |
| 1/2 | ts | Baking powder |
| 1 | tb | Cinnamon |
| 2 | ts | Allspice |
| 1 | ts | Nutmeg |
| 1 | ts | Cloves |
| 1 | ts | Salt |
| 2 | c | Zucchini; shredded |
| 2 | c | Walnuts; chopped |
| 2 | c | Raisins (light & dark) |
| 1 | c | Currants |
| 2 | c | Dried & candied fruit; (dates, apricots, fi |
| | | Cherries) |
| 8 | tb | Rum |
Combine dried fruit in pan with the 1/4 c. rum. Cook over low heat covered
til fruit tender and liquid absorbed. Combine eggs, oil, sugar and vanilla.
Beat til well blended. In other bowl thoroughly mix all ingredients from
flour through salt. Stir into creamed mixture. With spoon, stir in rest of
ingredients except rum. Spoon batter into greased and floured pans. Bake at
325~ for 1 hour and 10 minutes or until pick inserted in middle is clean.
Spoon rum over breads evenly after taking out of oven. Let cool in pans on
rack. When completely cool wrap well and freeze or keep in refrigerator 2
weeks to age. I use four small loaf pans, but the original recipe called
for 2 bread pans. Adjust the time to the size of pans. This makes a very
moist fruitcake. Recipe from Sunset Magazine in the mid 70's. Sandy Brinks.