Zucchini Fruitcake
Zucchini Fruitcake is an impressive dinner. Made with 3 eggs, 1 c. salad oil, 2 c. brown sugar, 3 c. flour and 1 tbsp. cinnamon, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
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· Perfect Pairings
Complete your meal with these
/3843168-4e5fd31222984796a2373dacb3926490.jpg)
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment