Name: Diabetic and Low Sodium Pound Cake
Ingredients: 1 1/2 c Vegetable shortening; 2 3/4 c Sugar; 9 Eggs; 1 Lemon; Juice of; 1 ts Vanilla; 2 c Sifted cake flour

Education about God precedes and serves exultation in God. Learning truth precedes loving truth. Right reflection on God precedes right affection for God. Seeing the glory of Christ precedes savoring the glory of Christ. Good theology is the foundation of great doxology. Knowledge is utterly crucial. But it is not an end in itself. It serves faith and love. And if it doesn't, it only puffs up, as Paul says in 1 Corinthians 8:1. Where education does not produce heartfelt exultation in God, it degenerates into proud intellectualism. And where exultation is not sustained and shaped by solid Biblical education, it degenerates into proud emotionalism. God means to be known and loved. Seen and savored. Pondered and praised.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs		Cakes, Diabetic	4	Servings

INGREDIENTS

1 1/2	c	Vegetable shortening
2 3/4	c	Sugar
9		Eggs
1		Lemon; Juice of
1	ts	Vanilla
2	c	Sifted cake flour

INSTRUCTIONS

Heat oven to 300 degrees. Grease and flour 10 inch tube pan. Cream
shortening until smooth. Gradually add sugar and cream well. Add the eggs
one at a time, creaming well after each one. Stir in lemon juice and
vanilla. Sift cake flour and add to the mixture. Pour mixture into tube
pan. Bake for 1 1/2 hours or until tests done. Makes 1 large cake (20
slices). Omit lemon juice and add 1/4 teaspoon freshly grated nutmeg with
sifted flour.
busted by sooz
Recipe by: Key Gourmet
Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on
Mar 05, 1998

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