Zucchini Fruit Cake

By Hklbrries

Age in the refrigerator for 2 weeks, before serving or wrap the loaves and put in the freezer.

Ingredients

• 1 cup oil
• 2 cups brown sugar
• 3 eggs
• 1 tbsp vanilla
• 3 cups flour
• 1 tbsp cinnamon
• 2 tsp baking soda
• 1 1/2 tsp allspice
• 1 tsp nutmeg
• 1/2 tsp cloves
• 1/2 tsp baking powder
• 2 cups zucchini, shredded
• 2 cups walnuts, chopped
• 2 cups raisins
• 1 1/2 cups currants
• 2 cups mixed candied fruit
• 1/2 cup rum or brandy

Preparation

Step 1

Combine oil, brown sugar and vanilla. Beat well. In a separate bowl, mix flour, spices, soda and baking powder. Stir into the creamed mixture. Stir in zucchini, nuts, raisins, currants and mixed fruit. Mix well. Grease and line bottom of two 5-by-9-inch loaf pans with wax paper. Spoon mixture into pans. Bake in 325 F oven for 1 hour and 40 minutes. Let cool in pans on racks. Spoon 4 tbsp of rum or brandy over each loaf while still warm (this is optional).