In bowl, cream butter with sugar until fluffy. Beat in eggs, one at a time until incorporated. In another bowl, combine flour, baking powder and wheat germ. Combine milk with vanilla, almond extract and lemon rind. Add dry ingredients to creamed mixture alternating with milk until combined. Fold in flavored dried fruits. Spoon batter into a well-buttered and floured 2-quart tube pan. Bake in a preheated 350F. oven for 1 hour or until tester inserted in center comes out clean. Let cool for 10 minutes, then turn out cake and let cool on rack.
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|Serving Size: 1 Serving (83g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 146 (41%)|
|Amt Per Serving||% DV|
|Total Fat 16.2g||22 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 4g|
|Cholesterol 16.7mg||5 %|
|Sodium 358mg||12 %|
|Potassium 116.4mg||3 %|
|Total Carbohydrate 50.7g||15 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 49.1g|
|Protein 4g||6 %|
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Calories per serving: 356
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