| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Fruits | Cakes | 12 | Servings | |
INGREDIENTS
| 1/2 | c | Butter or margarine |
| 2 | x | Eggs, large |
| 5 | ts | Baking powder |
| 2/3 | c | Milk |
| 1/2 | ts | Almond extract |
| 2/3 | c | Sugar |
| 1 1/2 | c | All-purpose flour |
| 1/2 | c | Toasted wheat germ |
| 1 | ts | Vanilla |
| Grated rind of half a lemon | ||
| 2 | c | Chopped dried fruit such |
| As apricots, dates and | ||
| Prunes | ||
| 2 | tb | Flour for dredging fruit |
| Icing sugar for dusting |
INSTRUCTIONS
In bowl, cream butter with sugar until fluffy. Beat in eggs, one at a time until incorporated. In another bowl, combine flour, baking powder and wheat germ. Combine milk with vanilla, almond extract and lemon rind. Add dry ingredients to creamed mixture alternating with milk until combined. Fold in flavored dried fruits. Spoon batter into a well-buttered and floured 2-quart tube pan. Bake in a preheated 350'F. oven for 1 hour or until tester inserted in center comes out clean. Let cool for 10 minutes, then turn out cake and let cool on rack. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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