Zucchini Fruitcake
Ingredients
1/4 C. rum
3 large eggs
1 C. salad oil
2 C. brown sugar
1 Tbsp. vanilla
3 C. 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 C. zucchini; shredded
2 C. walnuts; chopped
2 C. raisins (light and dark)
1 C. currants
2 C. dried and candied fruit; (dates, apricots, figs, cherries)
8 Tbsp. rum
Cooking Instructions
Combine dried fruit in pan with the 1/4 C. rum. Cook over low heat covered till fruit tender and liquid absorbed. Combine eggs, oil, sugar and vanilla. Beat till 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 degrees 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. The recipe needs 2 bread pans for baking. Adjust the time to the size of pans.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)