Gingered Sour Cream Fruitcake

From "Stocking Up" 3rd Edition. Gingered watermelon rind recipe to follow...

• Ready In: 2 hrs 35 mins
• Serves: 36-40
• Yields: 2 loaves

Ingredients

• 1⁄2 cup  dried peaches, chopped
• 1⁄2 cup  dried apricot
• 1⁄2 cup  dried apple, chopped
• 1⁄2 cup  dried pears, chopped
• 1⁄4 cup dried fig, chopped
• 1⁄4 cup prune, dried, chopped
• 1  cup dates, coarsely chopped, pitted
• 1⁄4 cup golden raisin
• 1⁄2 cup dark raisin, seedless
• 1⁄2 cup currants
• 1⁄2 cup  gingered watermelon, rind
• 1⁄2 cup walnuts, coarsely chopped
• 1⁄2 cup pecans, coarsely chopped or 1⁄2 cup  almonds or 1⁄2 cup hazelnuts
• 1 1⁄2 cups whole wheat flour
• 1⁄2 cup wheat germ
• 2  teaspoons baking powder
• 1  teaspoon baking powder
• 1  teaspoon ground cinnamon
• 1⁄2 teaspoon ground nutmeg
• 1⁄4 teaspoon ground cloves
• 1⁄4 teaspoon ground allspice
• 1⁄8 teaspoon mace
• 4  eggs
• 3  tablespoons honey
• 3  tablespoons unsulphured molasses
• 1 1⁄2 cups sour cream
• 1⁄3 cup butter, melted
• 1  teaspoon vanilla extract
• 1⁄4 teaspoon  almond extract

Directions

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.