Name: Heirloom Fruitcake
Ingredients: 2 lb Candied cherries; 2 lb Candied pineapple; 1/2 lb Citron; 1/2 lb Candied orange peel; 1/2 lb Candied lemon peel; 2 lb Pitted dates; 2 lb Golden raisins; 1 lb Dark raisins; 1 lb Currants; 11 oz Shelled pecans; Flour; 1 lb Butter or margarine; 1 lb Brown sugar; 12 Eggs; 1 tb Vanilla; 1 lg Lemon (Juice only); 1 lg Orange (juice only); 2 ts Baking powder; 2 ts Baking soda; 1 ts Ground nutmeg; 1 ts Ground allspice; 1 tb Ground cinnamon; 1 1/2 c Grape juice or wine; Light corn syrup; Additional fruits & pecans

Calvinists insist that the sole cause of regeneration or being born again is the will of God. God first sovereignly and efficaciously regenerates, and only in consequence of that do we act. Therefore, the individual is passive in regeneration, neither preparing himself nor making himself receptive to what God will do. Regeneration is a change wrought in us by God, not an autonomous act performed by us for ourselves. Man’s status in regard to regeneration is that of a recipient, not a contributor. Man is spiritually, in relation to regeneration, what Lazarus was physically, in relation to resurrection: dead, passive, unable to do anything at all, wholly subject to the will of Him who gives life and breath to whomever He desires.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Fruits, Grains, Eggs		Cakes, Fruits/nuts, Christmas	1	Servings

INGREDIENTS

2	lb	Candied cherries
2	lb	Candied pineapple
1/2	lb	Citron
1/2	lb	Candied orange peel
1/2	lb	Candied lemon peel
2	lb	Pitted dates
2	lb	Golden raisins
1	lb	Dark raisins
1	lb	Currants
11	oz	Shelled pecans
		Flour
1	lb	Butter or margarine
1	lb	Brown sugar
12		Eggs
1	tb	Vanilla
1	lg	Lemon (Juice only)
1	lg	Orange (juice only)
2	ts	Baking powder
2	ts	Baking soda
1	ts	Ground nutmeg
1	ts	Ground allspice
1	tb	Ground cinnamon
1 1/2	c	Grape juice or wine
		Light corn syrup
		Additional fruits & pecans

INSTRUCTIONS

Cut fruit into small pieces and chop nuts. Mix fruit and nuts with enough
flour to coat well. Cream butter and sugar until light. Add eggs, one at a
time, beating well after each addition. Add vanilla and lemon and orange
juices. Resift 4 cups sifted flour with baking powder, soda, nutmeg,
allspice and cinnamon. Add alternately with grape juice to egg mixture.
Stir in fruit and nut mixture. Grease 2 (9- x 5-inch) loaf pans and 1
(10-inch) tube pan. Line with brown paper and grease paper. Turn batter
into pans, filling 3/4 full. Bake at 200F. Loaf pans will require about 4
1/2 hours. Tube pan about 6 1/2 hours. About 30 minutes before cake is
done, brush light corn syrup over top and decorate with nuts and fruits.
Cool in pans. Pour a little additional wine over top of cooled cake, if
desired, wrap and store in cool place 1 month before using.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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