Zucchini Fruitcake

1/4- cup rum, 3- large eggs
1- cup salad oil, 2- cups brown sugar
1- tablespoon vanilla, 3- cups flour
2- teaspoons soda, 1/2- teaspoons baking powder, 1- tablespoon cinnamon
2- teaspoons allspice, 1- teaspoon nutmeg
1- teaspoon cloves, 1- teaspoon salt
2- cups zucchini shredded, 2- cups walnuts chopped
2- cups raisins...light and dark...1- cups currants
2- cups dried & candied fruit...dates, apricots, figs and cherries..
8- tablespoons run

Combine dried fruit in pan with the 1/4 cup rum. Cook over low heat covered til fruit tender and liquid absorbed. Combine eggs, oil, sugar  and vanilla. Beat till well blended. In other bowl throughly mix all ingredients from flour through salt. Stir into creamed mixture. With spoon, stir in rest of ingredients except rum. Spoon batter into greased and floured pans. Bake at 325 degrees for 1 hour and 10 minutes or until pick inserted in middle is clean. Spoon rum over breads evenly after out of oven. Let cool in pans on rack. When completely cool wrap well and greeze or keep in refrigerator 2 weeks to age. The person that sent the recipe in says that they use four small loaf pans but the original recipe called for 2 bread pans. Adjust the time to the size of pans. This makes a very moist fruitcake.