MOM'S RECIPES

RECIPES FROM MOM'S FILES

Zucchini Fruitcake

3eggs

1 tsp. ground cloves

1 cup salad oil 1/2 tsp. baking powder

2 cups firmly packed brown sugar 2 cups coarsely shredded zucchini

1 tbsp. vanilla 2 cups coarsely chopped walnuts

3 cups all-purpose flour,unsifted 2 cups raisins

1 tbsp. ground cinnamon 1 cup currants

2 tsp. soda 2 cups mixed candied fruit

2 tsp. ground allspice 8 tbsp. brandy or rum[optional

1 tsp. salt

1 tsp. ground nutmeg

In an electric mixer bowl, combine eggs, oil, brown sugar, and vanilla. Beat until well blended.

In a separate bowl, thorougly mix flour, cinnamon, soda, allspice, salt, nutmeg, cloves, and baking powder. Stir into creamed mixture.

With a spoon, stir in zucchini, walnuts, raisins, currants, and candied fruit. Mix just until blended.

Spoon buatter into 2 greased and flour-dusted (orpaper-lined) loaf pans, each 5 x 9 or 4.5 x 8.5 inches. Bake in a 325F oven for about 1 hour and 10 minutes or until a pick inserted in the center comes out clean.

Let cool in pans or racks. If desired, spoon 4 tablespoons 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 two weeks before serving). Makes 2 loaves.

Typed Copy Available

Updated: Monday, October 11, 2010.

	1 tsp. ground cloves
1 cup salad oil	1/2 tsp. baking powder
2 cups firmly packed brown sugar	2 cups coarsely shredded zucchini
1 tbsp. vanilla	2 cups coarsely chopped walnuts
3 cups all-purpose flour,unsifted	2 cups raisins
1 tbsp. ground cinnamon	1 cup currants
2 tsp. soda	2 cups mixed candied fruit
2 tsp. ground allspice	8 tbsp. brandy or rum[optional
1 tsp. salt
1 tsp. ground nutmeg