Gingered Sour Cream Fruitcake

"From "Stocking Up" 3rd Edition. Gingered watermelon rind recipe to follow..."
 
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Ready In:
2hrs 35mins
Ingredients:
29
Yields:
2 loaves
Serves:
36-40
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ingredients

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directions

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

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RECIPE SUBMITTED BY

I enjoy reading, surfing the web, cooking, & listening to music. I hate housework & yardwork, so if you're decadently wealthy and in search of a soulmate, by all means contact me. While the hired help takes care of the dull stuff, we can cook together, et. al.
 
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