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, .