Spiced banana and raisin loaves

24 Servings

Ingredients

Quantity Ingredient
3¼ cup All-purpose flour
¼ cup Toasted wheat germ
1 tablespoon Baking powder
2 teaspoons Ground cinnamon
2 teaspoons Ground ginger
1 teaspoon Salt
1 teaspoon Ground nutmeg
1½ Stick butter; softened
1⅓ cup Sugar
4 Eggs
4 Ripe bananas
¼ cup Milk
2 Boxes (15-oz) light raisins
1 cup Pecans; chopped coarsely
Light corn syrup and candied fruits for garnish

Directions

Preheat oven to 325. In bowl, combine flour, wheat germ, baking powder, cinnamon, ginger, salt, nutmeg & soda. Set aside. In large bowl beat butter & sugar until light & fluffy. Add eggs, 1 at a time, beating well after each addition. Place bananas & milk in electric blender. Blend until smooth. Alternately add flour & banana mixtures to butter mixture. Beat just until blended. Stir in raisins & nuts. Pour into 6 well greased & lightly floured 5-1/4x3-¼ inch loaf pans or into 2 well-greased & lightly floured 9x5x3-inch loaf pans. Bake 45 minutes for small or 1 hour for large loaves or until cake tester comes out clean. Cool in pans about 10 minutes.

Remove from pans & cool completely. Wrap securely & freeze until ready to serve. To decorate, brush cakes with light corn syrup. Arrange candied fruits in desired patterns on cakes.

MARY JO BURKS

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .

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