Brandied Fruit Cake

Ingredients

Brandied Fruit

Cake

3 Eggs
1 cup Vegetable Oil (can substitute up to 1/2 cup Applesauce for 1/2 cup of Vegetable Oil, results may vary slightly.)
2 cups Brown Sugar
1 Tbsp Vanilla
3 cups Flour
1 Tbsp Cinnamon
2 tsp Baking Soda
1/2 tsp Baking Powder
2 tsp Ground Allspice
1 tsp Salt
1 tsp Nutmeg
1 tsp Ground Cloves
2 cups shredded Zucchini
3/4 cup Chopped Pecans
3/4 cup Chopped Walnuts

DAY BEFORE BAKING:

In a large airtight container, soak all dried fruits in 1 1/2 cup Brandy. Marinate overnight, turning fruit frequently to ensure it is all evenly marinated.

DAY OF BAKING:

Preheat oven to 325.
In a large bowl, whisk together eggs, oil, brown sugar, and vanilla. In another large bowl, whisk together flour, cinnamon, baking soda, baking powder, allspice, salt, nutmeg, cloves, and salt.
Combine flour mixture into the egg mixture and stir to combine.
Stir in the remaining shredded zucchini, walnuts, pecans and drained brandy soaked fruits. NOTE Save the remaining brandy from the fruits – makes EXCELLENT hot brandy cider!
Prepare 2 loaf pans, spraying with non-stick spray and lining with parchment paper. Divide the dough between the two pans. Bake for 60-70 minutes, or until a toothpick comes out clean.
As loaves cool (in the pan), sprinkle each loaf with 1 Tbsp of additional Brandy.

TO AGE FRUIT CAKE: (2 WEEKS IS IDEAL)

Cut cheesecloth to wrap each loaf. Pour some brandy into a cup and soak cheesecloth. Wring our cheesecloth of excess brandy. Wrap around each loaf with soaked cheesecloth. Place wrapped loaves in a double layer of aluminum foil. Store in a cool, dry place.
Check cheesecloth every week, to ensure the cheesecloth has not dried out. Unwrap each loaf weekly and sprinkle about 1-2 tsp of additional brandy on the loaves to keep moist. Or keep some brandy in a clean small spray bottle for more even distribution and ease.
Unwrap and devour.