Pumpkin-spice Bundt Cake

If I do not believe in my heart these awful truths [how God saved me from hell] – believe them so that they are real in my feelings – then the blessed love of God in Christ will scarcely shine at all. The sweetness of the air of redemption will be hardly detectable. The infinite marvel of my new life will be commonplace. The wonder that to me, a child of hell, all things are given for an inheritance will not strike me speechless with trembling humility and lowly gratitude. The whole affair of salvation will seem ho-hum, and my entrance into paradise will seem as a matter of course. When the heart no longer feels the truth of hell, the gospel passes from good news to simply news. The intensity of joy is blunted and the heart-spring of love is dried up.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Cakes, Cooking lig	16	Servings

INGREDIENTS

3 1/4	c	All-purpose flour
1	T	Baking powder
2 1/2	t	Ground cinnamon
1	t	Baking soda
1	t	Ground nutmeg
1/4	t	Salt
1 1/2	c	Pumpkin puree, fresh or
		canned
1/2	c	Applesauce
1 1/2	c	Granulated sugar
1/2	c	Stick margarine, softened
3		Egg whites
2	t	Vanilla extract
		Cooking spray
3	T	Dark or light brown sugar
1	T	Dark rum
1	t	Skim milk
3	T	Powdered sugar

INSTRUCTIONS

Preheat oven to 350 oF. Combine first 6 ingredients; set flour mixture
aside. Combine pumpkin and applesauce; set aside. Beat granulated
sugar and margarine in a large bowl at medium speed of a mixer until
well-blended (about 5 minutes). Add egg whites and vanilla, beating
well. Add flour mixture to sugar mixture alternately with pumpkin
mixture, beginning and ending with flour mixture. Pour batter into a
12-cup Bundt pan coated with cooking spray. Bake at 350 oF for 50
minutes or until a wooden pick inserted in center comes out dean.  Cool
in pan 10 minutes; remove from pan. Combine brown sugar, rum,  and milk
in a small saucepan, and cook over low heat until brown  sugar
dissolves. Remove sugar mixture from heat, and add powdered  sugar,
stirring with a whisk. Spoon glaze over warm cake.  Yield: 16 serving
(serving size: 1 slice).  The rum glaze will seep into the cake if it's
spooned over it while  the cake is still warm.  CALORIES 248 (12% from
fat) FAT 6.1g (sat 1.2g, mono 2.6g, poly 1.9g);  PROTEIN 3.7g; CARB
44.8g; FIBER 1.2g; CHOL 0mg; IRON 1.7mg; SODIUM  194mg; CALCIUM 70mg.
Recipe by: Cooking Light Magazine, October 1997  Posted to EAT-LF
Digest by aml@skypoint.com on Oct 18, 1999,  converted by MM_Buster
v2.0l.

A Message from our Provider:

“The real God: don’t settle for substitutes”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 250 Calories From Fat: 54 Total Fat: 6.1g Cholesterol: <1mg Sodium: 380.2mg Potassium: 150.6mg Carbohydrates: 45.2g Fiber: 2g Sugar: 23.5g Protein: 3.9g

Spiritual battles are fought on the turf of the human mind. It is not about identifying territorial demons or binding demons or rebuking demons. So are we battling the forces of darkness? Yes, because our ultimate battle is “not against flesh and blood” (Eph. 6:12), but no, because we are not called in Scripture to go toe-to-toe engaging in hand-to-hand combat with demonic forces. The war is over the control of human minds. Our aim is to liberate people from demonic strongholds. We are to free the prisoners of war. Our call is to convert not demons, but people. The arena therefore is not mystical, but intellectual. Therefore, according to 2 Corinthians 10:5, we “destroy [intellectual things] raised up against the knowledge of God.” How? We do it with the Word of God. We combat the error that has already been sown in people’s minds with truth. We, verse 5, “are taking every thought captive to the obedience of Christ.” This shows that the primary problem is that people have a wrong understanding of Christ.

Randy Smith