We have found it important not to enter the family worship time with rigid expectations and a rigid plan. We want an atmosphere of freedom, where our teenagers feel free to ask questions, verbalize doubts, express confusion, debate applications, and try to draw inferences and applications, all without the fear of being silenced, rebuked, or ridiculed. We want the truth to connect, to convict, and to capture our teenagers, so we are in no hurry. We want to give them time to understand and the Spirit time to work. This time is for them. We have no expectations about the amount of material we cover and our goal is not to get our teenagers to agree with us. The goal is to stimulate in them a hunger for God, so we want to be relaxed, patient, and creative.

Paul David Tripp

CATEGORY	CUISINE	TAG	YIELD
Eggs		Cakes, Beverages	12	Servings

INGREDIENTS

4	c	Sifted flour
1	ts	Baking powder
4	ts	Ground nutmeg
1	c	Butter or margarine
2	c	Sugar
6		Eggs
4	oz	Bourbon, about
4	c	Coarsely chopped pecans
1	lb	Dark raisins
1/2	lb	Candied cherries sliced or chopped
		Powdered sugar

INSTRUCTIONS

Sift flour with baking powder and nutmeg. Cream butter well, then gradually
add sugar and continue to cream until fluffy. Beat in eggs, one at a time.
Add sifted dry ingredients alternately with bourbon. Stir in nuts, raisins
and cherries. Turn batter into well-greased 10-inch tube pan lined on
bottom with waxed paper. Bake at 300F 2 hours, or until cake tester
inserted near center comes out clean. If top of cake begins to brown before
it is done, cover loosely with foil. Remove cake from oven and let stand 10
to 15 minutes, then turn out onto rack to cool completely. When cool,
sprinkle with additional bourbon and wrap. Use more bourbon if fragrant
cake is desired. Let cake mellow 1 week or longer for best flavor. Sift
powdered sugar over top before slicing.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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