Zucchini Fruit Cake
|Cooking oil||1 Cup (16 tbs)|
|Sugar||2 Cup (32 tbs)|
|Flour||3 Cup (48 tbs)|
|Baking soda||1 Teaspoon|
|Baking powder||1⁄2 Teaspoon|
|Nutmeg||1 1⁄2 Teaspoon|
|Grated zucchini||3 Cup (48 tbs)|
|Walnuts||1 Cup (16 tbs)|
|Light raisins||1 Cup (16 tbs)|
|Mixed candied fruit||1 Cup (16 tbs)|
|Currants||1⁄2 Cup (8 tbs)|
Beat eggs with oil; stir in sugar and vanilla.
Sift together flour, soda, salt, baking powder, cinnamon, nutmeg, and allspice.
Add to egg-sugar mixture.
Stir in zucchini, nuts, raisins, candied fruit, and currants.
Turn into two greased 9 x 5-inch loaf pans.
Bake in 350-degree oven for one hour and 20 minutes or until done.
Cool in pan on rack for 15 minutes, then turn out onto wire rack to complete cooling.
When cool, wrap in foil and store in airtight container.