Wednesday, December 07, 2005

Scripture Cake

This is one from my husband's side of the family -- it's a very dense and filling cake, and it generally needs no frosting. It's sort of like fruitcake, but tastier. You should serve it in SMALL slivers. (From an old Pennsylvania Dutch cookbook.)

Pardon the bible-thumping; the corresponding verses the ingredients are found in are listed after the ingredients themselves.

Oh, and the ingredients can be 'spensive. Be warned.

Scripture Cake

1 1/2 cups butter Psalms 55:21
2 cups granulated sugar — Jeremiah 6:20
6 eggs — Isaiah 10:14
4 1/2 cups flour — I Kings 4:22
1/8 teaspoon salt — Luke 14:34
2 teaspoons — baking powder I Corinthians 5:6
1/2 teaspoon nutmeg — II Chronicles 9:9
4 teaspoons cinnamon — II Chronicles 9:9
2 teaspoons allspice — II Chronicles 9:9
2 teaspoons ground cloves — II Chronicles 9:9
2 tablespoons honey — Judges 4:19
1/2 cup milk — Judges 4:19
2 cups raisins — II Samuel 16:1
2 cups chopped figs — Song of Solomon 2:13
2 cups blanched, slivered almonds — Numbers 17:8

Preheat oven to 325 degrees F.

Cream together the butter and sugar until light and fluffy.
Then beat in eggs, one at a time.
Sift together flour, salt, baking powder, nutmeg, cinnamon, allspice and ground cloves.
Add alternately with the milk to the batter.
Stir in the honey and fold in fruits and nuts; mix well.

Bake in two greased 9 x 5-inch loaf pans for one hour or until done. Or put it into one big-assed bundt cake pan.

Cool for 30 minutes before removing cakes from pans to rack to finish cooling.

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