Heaven excludes nothing more directly than sin; whether original and of nature, or actual and of behavior. For there enters nothing that defiles, nor that works abomination, nor that makes a lie. When they are there, the saints are saints indeed. He that will wash them with His heart-blood, rather than suffer them to enter unclean, will now perfectly see to that; He who has undertaken to present them to His Father, “not having spot or wrinkle or any such thing, but perfectly holy, and without blemish,” will now most certainly perform His undertaking.

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Eggs	Jewish		1	Servings

INGREDIENTS

1/2	c	Sugar
1/4	lb	Butter
1	cn	(8 ounce) almond paste
3		Eggs
2 1/2	tb	Flour
1/4	ts	Salt
2 1/2	tb	Kirschwasser; (Cherry Brandy)

INSTRUCTIONS

Cream butter and sugar in electric mixer. Add almond paste and beat for
three minutes or until very fluffy. Add eggs, one at a time and beat
thoroughly. Continue beating for fifteen minutes. Add flour, salt and
Kirschwasser. Beat three more minutes. Place in 8 inch pan which has been
oiled, floured and lined with wax paper. Bake at 350 degrees for 45
minutes. Cool. Refrigerate for 2 hours. Sprinkle with powdered sugar before
serving. Serves: 8
This is easy to make and with an electric mixer you can walk away from --
It doubles nicely. The cakes do freeze well.
Posted to JEWISH-FOOD digest Volume 98 #005 by Linda Shapiro
<[email protected]> on Jan 4, 1998

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