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

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