| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Fruits |
|
Bread |
24 |
Servings |
INGREDIENTS
| 3 1/4 |
c |
All-purpose flour |
| 1/4 |
c |
Toasted wheat germ |
| 1 |
tb |
Baking powder |
| 2 |
ts |
Ground cinnamon |
| 2 |
ts |
Ground ginger |
| 1 |
ts |
Salt |
| 1 |
ts |
Ground nutmeg |
| 1 1/2 |
|
Stick butter; softened |
| 1 1/3 |
c |
Sugar |
| 4 |
|
Eggs |
| 4 |
|
Ripe bananas |
| 1/4 |
c |
Milk |
| 2 |
|
Boxes (15-oz) light raisins |
| 1 |
c |
Pecans; chopped coarsely |
|
|
Light corn syrup and candied fruits for garnish |
INSTRUCTIONS
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 5-1/4x3-1/4 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,
http://www.erols.com/hosey.
A Message from our Provider:
“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”