A Scrummie that you can serve with a little less guilt.

• 1 cup unsalted butter
• 2 cups sugar
• 2 teaspoons vanilla
• 3 eggs
• 2 cups flour
• 1/4 cup wheat germ (2 cups of whole wheat flour can be substituted for the regular flour and wheat germ
• 1/2 teaspoon baking soda
• 1 cup plain yogurt

Beat together butter and sugar. Add in vanilla and eggs and beat till smooth.

Combine flour, wheat germ and baking soda in a separate bowl. Add flour mixture alternately with yogurt to batter, blending well after each addition.

Bake at 325º in two greased and floured loaf pans or one tube pan for about one hour. Cool for half an hour before removing from the pans.

Makes 2 cakes

• 1/2 cup Jamaican Rum
• 8 ounces pitted dates, cut into large pieces
• 1 pound dark raisins
• 8 ounces whole candied cherries
• 1/2 cup chopped, candied pineapple
• 1 pound mixed candied fruit
• 4 eggs
• 1-3/4 cups firmly packed brown sugar
• 1 cup egg nog
• 1/4 cup unsulphured molasses
• 3/4 cup unsalted butter, melted
• 1-1/2 cups unsifted, unbleached white flour
• 1-1/2 cups unsifted whole wheat flour
• 2 tsp baking powder
• 1 tsp salt
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ground allspice
• 1/2 tsp ground cloves
• 2 cups pecan halves
• More Jamaican Rum

Up to six months in advance:
Combine first 6 ingredients in a large bowl. Allow to marinate overnight at room temperature.

Next day:
Preheat oven to 275 degrees farenheight. Grease two 9.25 X 5.25-inch non-stick pans and line with wax paper or parchment.

In a large bowl beat eggs until foamy. Gradually add brown sugar, beating until light and fluffy. Blend in egg nog, molasses, and melted butter.

In another large bowl sift together flours, baking powder, salt and spices. Add pecans and toss gently to coat. Do the same for the marinated fruit. Take the egg mixture and combine it with flour mixture, blending well.

Pour into prepared pans, filling appoximately 3/4 full. Bake 2-1/2 to 3 hours, or until toothpick inserted in center comes out clean. Let cool in pan, on rack, for 15 mintues before turning out. When completely cool, wrap in cheesecloth soaked in rum and store in airtight container. Once or twice a month, resoak cloths with 1/4 cup rum. Can be stored up to one year in the refrigerator.

Makes two 3lb loaves.