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Zucchini Fruitcake

• 1/4 cup Rum
• 3 large Eggs
• 1 cup Salad oil
• 2 cups Brown sugar
• 1 tablespoon Vanilla
• 3 cups Flour
• 2 teaspoons Soda
• 1/2 teaspoon Baking powder
• 1 tablespoon Cinnamon
• 2 teaspoons Allspice
• 1 teaspoon Nutmeg
• 1 teaspoon Cloves
• 1 teaspoon Salt
• 2 cups Zucchini -- shredded
• 2 cups Walnuts -- chopped
• 2 cups Raisins (light & dark)
• 1 cup Currants
• 2 cups Dried & candied fruit -- (dates, apricots, figs)
• cherries)
• 8 tablespoons Rum

Instructions:





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 70's. Sandy Brinks.