If you could taste words, most corporate websites, brochures, and sales materials would remind you of stale, soggy rice cakes: nearly calorie free, devoid of nutrition, and completely unsatisfying.

Zucchini Fruitcake

1/4 cup plus 8 tablespoons rum, divided use
2 cups chopped dried and candied fruit (dates, apricots, figs, cherries)
2 cups raisins (light and dark)
1 cup dried currants
2 cups brown sugar
1 cup vegetable oil
3 large eggs
1 tablespoon vanilla
3 cups flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1 tablespoon ground cinnamon
2 teaspoons ground allspice
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon salt
2 cups shredded zucchini
2 cups chopped walnuts

Combine dried fruit in pan with the 1/4 cup rum. Cook over low heat covered until fruit is tender and liquid absorbed.

Combine brown sugar, oil, eggs and vanilla. Beat until well blended.

In other bowl thoroughly mix together flour, baking soda, baking powder, spices and salt. Stir into creamed mixture. With spoon, the fruit mixture, zucchini and walnuts. Spoon batter into greased and floured bread pans. ("I use four small loaf pans, but the original recipe called for 2 bread pans. Adjust the time to the size of pans." Sandy Brinks)

Bake at 325 degrees F for 1 hour and 10 minutes or until pick inserted in middle is clean.

Spoon the remaining 8 tablespoons rum divided evenly over breads after taking out of oven. Let cool in pans on rack. When completely cool wrap well and freeze or keep in refrigerator 2 weeks to age.