3 1/4 c. all-purpose flour
1/4 c. toasted wheat germ
1 tbsp. baking powder
2 tsp. ground cinnamon
2 tsp. ground ginger
1 tsp. salt
1 tsp. ground nutmeg
1/2 tsp. baking soda
1 1/2 c. butter
1 1/3 c. sugar
4 eggs
4 ripe bananas
1/4 c. milk
1 (15 oz.) box light raisins
1 (6 oz.) can walnuts or pecans, coarsely chopped

In a bowl combine flour, wheat germ, baking powder, cinnamon, ginger, salt, nutmeg and soda; set aside. In the large bowl of an electric mixer beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.

Place bananas and milk in the jar of an electric blender, blend until smooth. Alternately add flour and banana mixtures into the butter and egg mixture; beat just until blended. Stir in raisins and walnuts.

Spoon into 6 well-greased and lightly floured 5 1/4 x 3 1/4 inch loaf pans; spread smooth. Bake in a preheated slow oven (325 degrees) until a cake tester inserted in the center comes out clean, about 45 minutes.

Cool in pans on rack for 10 minutes. Remove from pans and cool completely. Wrap securely and freeze until ready to serve. To decorate, brush tops of cakes with light corn syrup. Arrange candied fruits in any desired pattern over tops.

Or, if desired, spoon batter into 2 well greased and lightly floured 9 x 5 x 3 inch loaf pan. Bake in a preheated slow oven (325 degrees) for 1 hour. Makes 6 small loaf cakes or 2 large loaf cakes.