| ZUCCHINI FRUIT CAKE Preheat oven to 325 F. Recipe requires four greased and floured 8 or 9” loaf pans. 3 cups raw zucchini, grated 1 ½ cups raisins 3 eggs 1 cup vegetable oil 2 ½ cups white sugar 3 teaspoons vanilla 3 cups white flour 1 teaspoon salt 1 teaspoon baking soda ¼ teaspoon baking powder 1 teaspoon ground cinnamon 1 cup walnuts, chopped 2 cups candied citron fruits 1 package large gum drops, remove black ones Combine zucchini, raisins, eggs, oil, sugar and vanilla. Sift dry ingredients together and stir into egg mixture. Add nuts, fruits and candies and blend well. Divide cake batter into 4 well-greased loaf pans. Bake for 60 to 70 minutes or until cake tests done. It’s okay to frost cake with lemon icing while still warm or you can wait until after the cake has cooled. LEMON ICING: 2 tablespoons melted butter 2 or 3 tablespoons lemon juice 2 ½ cups powdered sugar Beat ingredients together until well blended. Cool cakes completely before serving. To store, wrap in plastic wrap and freeze. Makes 4 loaves. |
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