Name: White Fruit Cake
Ingredients: 12 Whole eggs; separated; 1 lb Sugar; 1 lb Margarine; 5 c Flour; sifted; 1/2 lb Coconut; 1/2 lb Pecans; 1 lb Walnuts; 1 lb Candied pineapple; 1 pk White raisins; 2 Jiggers whiskey; 1 Jigger vanilla extract; 1 lb Candied cherries; 1/2 red, 1/2 green

We all know there is a fine line between faith and foolishness. Prudence would dictate that in most circumstances the church should build what it knows it could afford and not build solely on potentially misplaced faith. I realize this statement may not sit well with some readers, but too often we all (not just churches in building programs) plan first and pray later; we ask God to bless our mess, which is pure presumption on our part. If the church is building God’s vision in His timing, then moving in faith is not misplaced. If the church is moving forward with any other vision or timing, then there is no valid basis for faith.

Stephen Anderson

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs		Cakes, Desserts, Nuts	6	Servings

INGREDIENTS

12		Whole eggs; separated
1	lb	Sugar
1	lb	Margarine
5	c	Flour; sifted
1/2	lb	Coconut
1/2	lb	Pecans
1	lb	Walnuts
1	lb	Candied pineapple
1	pk	White raisins
2		Jiggers whiskey
1		Jigger vanilla extract
1	lb	Candied cherries; 1/2 red, 1/2 green

INSTRUCTIONS

Cream sugar, butter and the 12 egg yolks. Add flour (minus 1 cup) and mix
with the creamed mixture. Flour the candied fruits, raisins and nuts with 1
cup of the flour and add to creamed mixture; mix well. Add whiskey and
vanilla; mix well. Beat egg whites until stiff peaks form. Fold egg whites
into creamed mixture and mix well. Pour batter in waxed, greased loaf pans
(over 1/2 full). Bake at 300 degrees for 1 hour.
Recipe by: Mariella Resio
Posted to MC-Recipe Digest V1 #925 by Sewgoode@aol.com on Nov 26, 1997

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