Zucchini Fruitcake Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
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,
Directions:
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
70s. Sandy Brinks.
Source from luhu.jp
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
70s. Sandy Brinks.
Source from luhu.jp