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Gingered Sour Cream Fruitcake

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“From "Stocking Up" 3rd Edition. Gingered watermelon rind recipe to follow...”
2hrs 35mins
2 loaves

Ingredients Nutrition


  1. Butter two 8x4-in. loaf pans. Line with wax paper; butter wax paper. Preheat oven to 325 deg.
  2. In a med. bowl, combine all fruits & nuts; set aside.
  3. In a lg. mixing bowl, stir together flour, wheat germ, baking powder, & spices.
  4. In a sm. mixing bowl, beat eggs until foamy. Add honey, molesses, sour cream, butter, vanilla extract, & almond extract. Mix well.
  5. Add egg mixture to flour mixture, then add fruit-and-nut mixture. Mix well.
  6. Turn batter into prepared pans.
  7. Bake at 325 deg. for 60-65 minute until cake tests done.
  8. Cool in pans 10 minute Turn cakes out onto a wire rack. Peel off wax paper. Cool completely.
  9. When cooled, wrap tightly in foil & store in refrigerator or freezer.
  10. If desired, garnish with chopped watermelon rind before serving.

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