ZUCCHINI FRUITCAKE RECIPE - (3.3/5)
Provided by RedZinger
Number Of Ingredients 18
Steps:
- With electric mixer mix eggs, oil, brown sugar and vanilla. Beat until well blended. In separate bowl thoroughly mix flour, cinnamon, soda, salt, allspice, nutmeg, cloves and baking powder. Stir into creamed mixture until blended. Add zucchini, walnuts, raisins, currants and candied fruit. Mix until well blended. Spoon batter into 2 greased and flour dusted pans, each 5x9" or 4.5x8.5". Bake at 325 for 1 hour 10 min or until toothpick inserted comes clean. Let cool in pans on racks. If desired spoon 4T run or brandy over each loaf while still warm. Instead of candied fruit: 2 cups dried fruit coarsely chopped in 1/4 cup brandy. Cook covered for 4-6 minutes.
RICH FRUITCAKE
This fruitcake slices into 50-80 small pieces if you use it for a wedding or christening. It's delicious eaten straight away, or poked with a few holes and fed with brandy
Provided by Sophie Godwin - Cookery writer
Categories Dessert
Time 3h20m
Number Of Ingredients 16
Steps:
- The night before, pour 75ml of the brandy over the fruit, cover and leave to sit, letting the fruit soak up the alcohol.
- Heat oven to 160C/140C fan/gas 3. Line a deep, 25cm square cake tin with a double layer of baking parchment, then wrap a double layer of newspaper around the outside, so that it comes about 2.5cm above the sides of the tin, and secure with string.
- Sift the flour, spices, cocoa powder and ½ tsp salt together. Mix a third of this mixture into the soaked fruit. Cream the butter, zests and sugar until light and fluffy, stir in the treacle, then beat in the eggs one at a time. Fold in half the remaining flour mixture. Once mixed, fold in the fruit mixture followed by the remaining flour mixture.
- Spoon into the prepared tin, smoothing the top with a palette knife. Bake in the centre of the oven for 2 hrs 30 mins, checking the cake with 15 mins to go. When a skewer inserted into the centre comes out clean, it's ready.
- Leave to cool in the tin for 30 mins then turn out onto a wire rack to cool completely. To store, peel off the baking parchment, poke holes into the cake and feed with the remaining brandy. Wrap well in cling film. Will keep for three months.
Nutrition Facts : Calories 180 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
GLAZED FRUIT - ZUCCHINI
This can be used in place of the glazed fruit you buy to put into baking such as christmas cake.A church group I know bakes and sells Christmas cakes and other baking useing this glazed fruit. I haven't made it myself (but will be this year since I will be planting Zucchini)I also know of a number of other people who have made this recipe and said it was excellent, just like the bought fruit ,except for the cost. Zucchini season will be coming up, have this recipe handy
Provided by Dotty2
Categories Lemon
Time 1h45m
Yield 10 cups
Number Of Ingredients 5
Steps:
- Day 1:Pare, remove seeds and cube in 1/4" cubes to fill an ice cream pail.
- Cover with 1 cup of vinigar mixed with 1 cup of water.
- stir.
- soak overnight.
- ---stir.
- DAY 2 morning:Drain, rinse well,drain again.
- Squeese between tea towels.
- For every cup of Zucchini add 3/4 cup sugar.
- Mix well.
- Leave until it gets moist.
- Cook in a large flat pan (a roaster works well).
- Stir continuously and boil 15 minutes uncovered.
- THAT NIGHT: bring to a boil and cook uncovered for 10 minutes.
- DAY 3:Boil 10 minutes.
- divide into three portions.
- Sprinkle each portion with a package of unsweetened kool-aid in a variety of colours (red, green, yellow).
- cool separately.
- Let stand for several hours.
- Mix together and freeze in plastic containers.
- Prep time does not include standing time.
- Times and yield are appoximate.
Nutrition Facts : Calories 606.8, Fat 0.4, SaturatedFat 0.1, Sodium 13, Carbohydrate 154, Fiber 1.3, Sugar 152.9, Protein 1.6
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