INGREDIENTS

INSTRUCTIONS

Fat in cakes makes the dough tender and gives it richness. Fruit
substitutes dilute the chewy structure of the gluten in the flour, thus
tenderizing it. The viscosity and body of the fruit gives the cake a rich
texture.
DO NOT OVERMIX these recipes; it's important to keep the gluten buildup
to a minimum. The cakes should be mixed by hand, like muffins, instead of
with an electric mixer. Beat the eggs separately before adding them.
These cakes will turn out very dry if they are overcooked. However, they
do seem to become more moist, like fruitcake rather than drier like cakes
with fat, in time.
Baby food puree is blander than puree made directly from fruits. Thus,
using the baby food downplays the flavor of the fruit, if desired.
Posted to MM-Recipes Digest V4 #2 by Stu <stalkofs@optonline.net> on Apr 2,
1998

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“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”