The New Testament makes it clear that Jesus never sinned (Heb 4:15; 9:14; 1 Pet 1:19). And although theologians have debated the question of Christ’s impeccability—whether or not he could have sinned—it seems that the answer most consistent with the fullness of the New Testament revelation is that Christ, in fact, could not have sinned. Because the person of Christ is divine, and a divine person, being necessarily good, cannot sin, it seems best to argue for Christ’s impeccability. But this understanding of Christ’s inability to sin need not detract from the biblical teaching that Christ, as a human, was indeed tempted (Matt 4:1–11) and even “suffered” in his temptations (Heb 2:18). There may be better and worse ways of reconciling these two apparently contradictory aspects of the New Testament teaching, but however we attempt to reconcile them, it seems best to hold them both, without seeking to alleviate the tension by diminishing either (Luke Stamps).
(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
A Message from our Provider:
“Nothing ruins the truth like stretching it.”
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