Pumpkin-cranberry Cake – We Love God!

If our conversion, our turning, is basically understood to be something we do ourselves instead of being something God does in us, then we misunderstand it. Conversion certainly includes our own actions. We must make a sincere commitment. We must make a self-conscious decision. Even so, conversion – real conversion – is more than that. Scripture is clear in teaching that we are not all journeying toward God – some having found Him, others still seeking. Instead, Scripture presents us as needing to have our hearts replaced, our minds transformed, our spirits given life. We can do none of this for ourselves. The change each human needs, regardless of how we may outwardly appear, is so radical, so near our roots, that only God can bring it about. We need God to convert us.

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables, Eggs		Cakes, Cooking lig	12	Servings

INGREDIENTS

1/2	c	Chopped walnuts
3	T	Brown sugar
1 1/2	T	Toasted wheat germ
1/4	t	Pumpkin-pie spice
1	c	All-purpose flour
1/2	c	Whole-wheat flour
1/2	c	Toasted wheat germ
2	t	Baking powder
1	t	Pumpkin-pie spice
3/4	t	Salt
1/4	t	Baking soda
1	c	Plain fat-free yogurt
3/4	c	Canned pumpkin
1/2	c	Packed brown sugar
2	T	Vegetable oil
1		Egg
1/2	c	Sweetened dried cranberries
		such as craisins
1	t	Grated orange rind
		Cooking spray

INSTRUCTIONS

Preheat oven to 350Â°F. Combine first 4 ingredients in a small bowl;
stir with fork. Set aside. Lightly spoon flours into dry measuring
cups; level with a knife. Combine flours and the next 5 ingredients
(flours through baking soda) in a medium bowl; make a well in center
of mixture. Combine yogurt, pumpkin, 1/2 cup brown sugar, oil, and
egg; stir well with a whisk. Add to flour mixture, stirring just  until
moist. Fold in cranberries and orange rind. Spoon batter into a  13 x
9-inch baking pan coated with cooking spray, spreading evenly.
Sprinkle with walnut mixture. Bake at 350Â°F for 25 minutes. Cool on  a
wire rack.  Yield: 12 servings.  Calories 210 (28% from fat); fat 6.6g
(sat 0.9g, mono 1.6g, poly  3.6g); protein 6.2g; carbohydrate 33.5g;
fiber 3g; cholesterol 19mg;  iron 2mg; sodium 199mg; calcium 112mg.
Notes: If you're using a glass baking dish, lower the oven  temperature
to 325Â°F.  Recipe by: Cooking Light Magazine, April 1998  Posted to
EAT-LF Digest by aml@skypoint.com on Oct 18, 1999,  converted by
MM_Buster v2.0l.

A Message from our Provider:

“We see a only a glimmering of the plans of God…”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 204 Calories From Fat: 61 Total Fat: 7.1g Cholesterol: 16.7mg Sodium: 314.7mg Potassium: 193mg Carbohydrates: 31g Fiber: 2g Sugar: 14.4g Protein: 5.5g