Rules for life: 1. Eagerly start the day’s main work. 2. Do not murmur at your busyness or the shortness of time, but buy up the time all around. 3. Never exaggerate duties by seeming to suffer under the load, but treat all responsibilities as liberty and gladness. 4. Never call attention to crowded work or trivial experiences. 5. Before confrontation or censure, obtain from God a real love for the one at fault. Know the facts; be generous in your judgment. Otherwise, how ineffective, how unintelligible or perhaps provocative your well-intended censure may be. 6. Do not believe everything you hear; do not spread gossip. 7. Do not seek praise, gratitude, respect, or regard for past service. 8. Avoid complaining when your advice or opinion is not consulted, or having been consulted, set aside. 9. Never allow yourself to be placed in favorable contrast with anyone. 10. Do not press conversations to your own needs and concerns. 11. Seek no favors, nor sympathies; do not ask for tenderness, but receive what comes. 12. Bear the blame; do not share or transfer it. 13. Give thanks when credit for your own work or ideas is given to another.

Edward Benson

CATEGORY	CUISINE	TAG	YIELD
Eggs		Cakes	1	Servings

INGREDIENTS

1/2	c	Chopped dried apricots (about 21/2 ounces)
1/2	c	Chopped dried peaches (about 21/2 ounces)
1/2	c	Chopped dried Calimyrna figs (about 21/z ounces)
3	tb	Bourbon
1 3/4	c	Sifted all purpose flour
2	ts	Baking powder
2	ts	Ground cinnamon
1/2	ts	Salt
1/4	ts	Ground nutmeg
1/4	ts	Ground allspice
3/4	c	Pecans, toasted
3	lg	Eggs
1 1/2	c	Sugar
1	c	(2 sticks) unsalted butter, cut into 8 pieces, room temperature
2	ts	Vanilla extract
2	lg	Carrots, peeled, cut into feed tube lengths
1	tb	Powdered sugar

INSTRUCTIONS

A moist and tender dessert that will appeal to those who do not enjoy the
typical firm and dense fruitcakes. Dried apples, prunes or pears are other
delicious ingredients to use in this treat.
Position rack in center of oven and preheat to 325!F. Generously butter 1
2-cup bundt pan. Dust pan with flour.
Combine chopped fruits and bourbon in medium bowl and let stand 2 hours,
stirring occasionally. (Or to microwave: Place fruits and bourbon in 4-cup
microwave-safe bowl. Cook uncovered on High until fruit is plumped, about
20    seconds. Stir well.
Steel Knife: Place flour, baking powder, cinnamon, salt, nutmeg and
allspice in work bowl. Process to "sift," about 5 seconds. Add pecans and
chop nuts coarsely using on/off turns. Transfer to sheet of waxed paper.
Place eggs, then 1 1/2 cups sugar into work bowl. Process until mixture is
thick and light, about 1 minute. Add butter and vanilla. Process until
mixture is fluffy, scraping down sides of work bowl as necessary, about 1
minute. Transfer egg mixture to large bowl.
Shredding Disk: Stand carrot pieces in feed tube. Shred using firm
pressure. Mix carrots into dried fruit mixture. Add 1/4 Cup dry ingredients
and toss to coat, separating fruit pieces. Stir fruit mixture gently into
egg mixture. Fold in remaining dry ingredients.
Transfer batter to prepared bundt pan. Bake until tester inserted near
center of cake comes out clean, about 50 minutes. Cool cake in pan on rack
10 minutes. Turn cake out onto rack and cool completely. (Can be prepared 2
days ahead. Wrap and store at room temperature.) Place cake on platter.
Sift powdered sugar over and serve.
From the files of Al Rice, North Pole Alaska.    Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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