Recipe number 71234 is

Zucchini Fruitcake

The ingredients are:
1/4 cup Rum 3 large Eggs 1 cup Salad oil 2 cup Brown sugar 1 tbsp Vanilla 3 cup Flour 2 tsp Soda 1/2 tsp Baking powder 1 tbsp Cinnamon 2 tsp Allspice 1 tsp Nutmeg 1 tsp Cloves 1 tsp Salt 2 cup Zucchini, shredded 2 cup Walnuts, chopped 2 cup Raisins (light & dark) 1 cup Currants 2 cup Dried & candied fruit, (dates, apricots, fi Cherries) 8 tbsp Rum

The recipe yield is:
2 Servings

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.

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