Name: Berry Almond Bundt Cake
Ingredients: 2 c Unbleached all-purpose flour; 3/4 c Cornmeal; 1 ts Cream of tartar; 2 ts Baking soda; 1 c Light soy milk; 2 ts Lemon juice; 2 tb Egg replacer; -OR- Eggs, beaten; 1/2 c Water; 1 c Natural applesauce; 1 1/2 c Brown sugar; 1/3 c Light corn syrup; 1 ts Vanilla extract; 1 ts Almond extract; 2 c Dried cranberries; 3/4 c Ground almonds

Systematic theology is theology that is systematic. It is less narrative, less story, less organic, all key terms in our postmodern age. It is the study of the things of God in a systematic, orderly fashion, where we not only consider what this text says and that text, but where we consider all that the Word says about revelation, then all the Word tells us about who God is, then all that the Word tells us about who Jesus is, and then all that He has done for us. Systematic theology then goes on to consider the doctrine of man, of sin, of sanctification, of the sacraments, the church and the end times. Systematic theology is a way of looking at God’s revelation that strongly affirms the coherency and consistency of all that God reveals. It is an attempt to put all texts in their ultimate context—all other texts.

R.C. Sproul Jr.

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Eggs	Vegetarian	Cakes, Vegetarian	16	Servings

INGREDIENTS

2	c	Unbleached all-purpose flour
3/4	c	Cornmeal
1	ts	Cream of tartar
2	ts	Baking soda
1	c	Light soy milk
2	ts	Lemon juice
2	tb	Egg replacer; -OR- Eggs, beaten
1/2	c	Water
1	c	Natural applesauce
1 1/2	c	Brown sugar
1/3	c	Light corn syrup
1	ts	Vanilla extract
1	ts	Almond extract
2	c	Dried cranberries
3/4	c	Ground almonds

INSTRUCTIONS

Preheat oven to 350 degrees F.  Grease and flour a bundt pan.
Sift together flour, cornmeal, cream of tartar, baking soda and salt in a
large bowl.  Set aside.
Mix soy milk and lemon juice and set aside.
Whisk egg replacer and water until light and foamy. Set aside.
Mix applesauce and brown sugar in a medium-size bowl. Beat in egg replacer,
corn syrup and extracts.
Add applesauce mixture and soy milk alternately to dry ingredients, mixing
after each addition.
Fold in cranberries and almonds.
Pour into prepared pan and bake until a toothpick inserted into cake comes
out clean, about one hour. Let cool for 10 minutes and invert onto a
serving plate to finish cooling.
Per serving: 229 cal, 3 g prot, 217 mg sod, 47 g carb, 4 g fat, 0 mg chol,
66 mg calcium
HINTS: *If using whole eggs instead of egg replacer, do not add 1/2 cup
water.
Drizzle cooled cake with an icing glaze or sprinkle with powdered sugar.
* Source: Vegetarian Gourmet, Autumn 1993 * Typed for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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