I wish I saw more of this understanding of God’s grace among people who profess to be God’s children – the forbearance, love, mercy, gentleness, forgiveness, the humility, the ability overlook sin if appropriate and the absence of legalism, haughtiness and self-righteous spirits. I’m tired of the condemning remarks, the fight to win attitudes, the always expecting my way pursuits and grace-less relationships that are too frequently seen in Christian marriages. No wonder a young girl in a church once prayed, “Lord, make the bad people good and make the good people friendly.”

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy, Eggs			1	Servings

INGREDIENTS

1/2	c	Sugar
1/2	c	Softened butter
1/2	c	Finely crushed bread crumbs
1/2	c	Chopped nuts; (I use pecans)
1 1/2	ts	Baking soda
2	ts	Cinnamon
1/2	ts	Each cloves; ginger, and allspice
1	c	Buttermilk
1	ts	Vanilla
1	ts	Nutmeg
1	c	Butter
2	c	Sugar
4		Eggs
3	c	Sifted flour
1	c	(8 oz) blackberry jam

INSTRUCTIONS

I love berries and here is a scrumptious cake made with blackberry jam. The
recipe is from "Appalachian Mountain Country Cooking".
Grease 12 cup bundt cake pan. Combine first 4 ingredients and press into
sides and bottom of pan. Place in refrigerator to chill while making cake.
Cake: Cream butter and sugar. Add eggs, beat. Sift together all dry
ingredients. Add to creamed mixture alternately with buttermilk, beginning
and ending with dry ingredients. Add vanilla. Fold in jam. Bake at 325
degrees for 50 to 60 minutes. Cool in pan 10 minutes.
Posted to recipelu-digest Volume 01 Number 331 by vergie1@juno.com (Vergie
A Ewing) on Nov 30, 1997

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