Zucchini Fruitcake
Zucchini Fruitcake is an impressive dessert you can prepare in about 2 hours 6 minutes. Made with eggs, c. salad oil, c. brown sugar, c. flour and . cinnamon, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
In electric mixer bowl, combine eggs, oil, brown sugar and vanilla
Beat until well blended
In separate bowl, 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 into 2 greased and floured 5 x 9 loaf pans
Bake in 350Β° oven for 1 hour and 10 minutes or until a pick inserted in center comes out dry
Let cool in pans or on racks
If desired, spoon 4 Tbsp. rum or brandy over each loaf while still warm
When completely cool, remove fruitcakes from pan and wrap well, then freeze
Allow to age at least two weeks.
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment