*  Exported from  MasterCook  *

                            Zucchini Fruitcake

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Cakes                            Holidays

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           Rum
   3      large         Eggs
   1      cup           Salad oil
   2      cups          Brown sugar
   1      tablespoon    Vanilla
   3      cups          Flour
   2      teaspoons     Soda
     1/2  teaspoon      Baking powder
   1      tablespoon    Cinnamon
   2      teaspoons     Allspice
   1      teaspoon      Nutmeg
   1      teaspoon      Cloves
   1      teaspoon      Salt
   2      cups          Zucchini -- shredded
   2      cups          Walnuts -- chopped
   2      cups          Raisins (light & dark)
   1      cup           Currants
   2      cups          Dried & candied fruit -- (dates, apricots, fi
                        cherries)
   8      tablespoons   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.


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