ZUCCHINI FRUITCAKES

ZUCCHINI FRUITCAKES

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    eggs

  • 1

    cup salad oil

  • 2

    cups firmly packed brown sugar

  • 1

    tbsp vanilla

  • 3

    cup regular all purpose flour unsifted

  • 1

    tbsp ground cinnamon

  • 2

    tsp each baking soda and ground allspice

  • 1

    tsp each of salt, ground nutmeg and ground cloves

  • ½

    tsp baking powder

  • 2

    cups coarsely shredded zucchini

  • 2

    cup each coarsely chopped walnuts and raisins

  • 1

    cup currants

  • 2

    cups mixed candied fruit

  • 8

    tbsp brandy or rum (optional)

Directions

In an electric mixer bowl, combine eggs, oil, brown sugaf, and vanilla, beat until well blended. In a separate bowl, thoroughly mix flour, cinnamon,soda, allspice,salt, nutmeg, cloves, and baking powder. Stir into creamed mixture. Wsith a spoon, stir in zucchini, walnuts, raisins, currants, and candied fruit, mix just until blended. Spoon batter into 2 greased and flour-dusted (or paper-lined) loaf pans, each 5 X 9 inch's. Bake in a 325 deg oven for about 1 hour and 10 minutes or until a pick inserted in center comes out clean. Let cool in pans on racks. If desired spoon tbsp rum or brandy over each loaf while still warm. When completely cool, remove fruitcakes from pans and wrap well, then freeze or allow the wrapped loaves to age in the refrigerator at least 2 weeks before serving


Nutrition

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