Island Christmas Cake – We Love God!

We are all out of our depth in pastoral work. Our confidence must never be in our expertise or training or experience, but in God’s ability to use frail instruments filled with His Spirit. For this reason all pastoral work must be linked with prayer. Without the enabling grace of God, no encouragement, exhortation, admonition, or spiritual counsel will do any good; they must be backed by prayer (cf. Romans 15:5-6) (Derek Prime and Alistair Begg).

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CATEGORY	CUISINE	TAG	YIELD
Eggs		Infood01	1	Servings

INGREDIENTS

1/2	c	Currants
1/2	c	Figs
1/2	c	Dried cherries, chopped
1	T	Crystallized ginger
1	c	Cherry brandy
1	c	Rum
1/2	lb	Butter
1/2	lb	Brown sugar
1/2	lb	Molasses
4		Eggs
		One lemon, Juice and rind of
		One orange, Juice and rind
		of
1/4	lb	All propose flour
1/4	lb	Cake flour
2	t	Baking powder
1	t	Allspice
1	t	Cinnamon
1	t	Nutmeg
1	t	Ginger
1/2	c	Almonds, sliced
1		Carrot, grated

INSTRUCTIONS

Fruit  Mix all ingredients together and refrigerate overnight, longer
if  possible.  Cake  In a blender at medium speed cream butter and
sugar. Add molasses,  then add eggs, then lemon and orange juice and
rinds. Sift together  in separate bowl flours, baking powder, and
spices then add to  blender, mix well, scraping bowl. Add the currant
and fig mixture.  Add almonds and carrots. Mix well. Add to small
individual cake pans.  Bake at 350 degrees for 15 to 20 minutes. Cool
before removing from  pan.  Yield: 18 mini loaves  Converted by
MC_Buster.  NOTES : Recipe Courtesy of Cynthia Long, Pastry Chef of
Soul Cafe, NYC  Recipe by: IN FOOD TODAY SHOW #INL108  Converted by
MM_Buster v2.0l.

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