Zucchini Fruitcake

Name: Zucchini Fruitcake
Ingredients: 3 eggs; 1 c. salad oil; 2 c. brown sugar; 3 c. flour; 1 Tbsp. cinnamon; 1 tsp. salt; 1 tsp. nutmeg; 1 tsp. ground cloves; 2 tsp. baking soda; 2 tsp. allspice; 1/2 tsp. baking powder; 3 c. shredded zucchini; 2 c. raisins, coarsely chopped; 2 c. walnuts, coarsely chopped; 1 c. currants; 2 c. mixed candied fruit; 8 Tbsp. brandy or rum (optional)

17 ingredients

1 steps

Ingredients

3 eggs
1 c. salad oil
2 c. brown sugar
3 c. flour
1 Tbsp. cinnamon
1 tsp. salt
1 tsp. nutmeg
1 tsp. ground cloves
2 tsp. baking soda
2 tsp. allspice
1/2 tsp. baking powder
3 c. shredded zucchini
2 c. raisins, coarsely chopped
2 c. walnuts, coarsely chopped
1 c. currants
2 c. mixed candied fruit
8 Tbsp. brandy or rum (optional)

Directions

1

In electric mixer bowl, combine eggs, oil, brown sugar and vanilla. Beat until well blended. In separate bowl, mix flour, cinnamon, soda, allspice, salt, nutmeg, cloves and baking powder. Stir into creamed mixture. With a spoon, stir in zucchini, walnuts, raisins, currants and candied fruit. Mix just until blended. Spoon into 2 greased and floured 5 x 9 loaf pans. Bake in 350° oven for 1 hour and 10 minutes or until a pick inserted in center comes out dry. Let cool in pans or on racks. If desired, spoon 4 Tbsp. rum or brandy over each loaf while still warm. When completely cool, remove fruitcakes from pan and wrap well, then freeze. Allow to age at least two weeks.