3 eggs
1 c. salad oil
2 c. firmly packed brown sugar
1 tbsp. vanilla
3 c. flour
1 tbsp. ground cinnamon
2 tsp. each soda & ground allspice
1 tsp. each salt, ground nutmeg & ground cloves
1/2 tsp. baking powder
2 c. coarsely shredded zucchini
2 c. each coarsely chopped walnuts & raisins
1 c. currants
2 c. mixed candied fruit
8 tbsp. brandy or rum (opt.)

In an electric mixer bowl, combine eggs, oil, brown sugar and vanilla. Beat until well blended.

In a separate bowl, thoroughly 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 batter into 2 greased and floured dusted (or paper lined) loaf pans, each 5" x 9" or 4 1/2" x 8 1/2". Bake in a 325 degree oven for about 1 hour and 10 minutes or until a pick inserted in the center comes out clean. Let cool in pans on racks. If desired, spoon 4 tablespoons rum or brandy over each loaf while still warm. When completely cool, remove fruit cakes from pans and wrap well, then freeze. Best if frozen for a month before serving.

Dried Fruit Zucchini Cake: Prepare fruit cake as directed above except omit the 2 cups mixed candied fruit and use instead 2 cups coarsely chopped dried fruit (about 12 ounces). Choose one or a combination of any of the following: Dried apples, pears, peaches, pitted prunes, dates and apricots. Combine dried fruit in a pan with an additional 1/4 cup brandy or rum (or use water). Cook over low heat, covered, until fruit is tender and liquid is absorbed, about 4 to 6 minutes. Cool.