Scripture Cake

12 ingredients
16 steps

Ingredients

  • 1 c. Judges 5:25 (last clause, butter or margarine)
  • 1 3/4 c. Jeremiah 6:20 (sugar)
  • 1/4 c. Proverbs 24:13 (honey)
  • 6 Job 39:14 (eggs)
  • 1 1/2 tsp. 1 Kings 10:2 (spices: ground cinnamon, 1/2 tsp. cloves, 1/2 tsp. ground allspice and 1 tsp. ground nutmeg)
  • 3 tsp. Amos 4:5 (baking powder plus 1 tsp. baking soda)
  • 1 tsp. Leviticus 2:13 (salt)
  • 3 3/4 c. 1 Kings 4:22 (unsifted all-purpose flour)
  • 1 c. Genesis 24:11 (water, substitute 1 c. cold buttermilk)
  • 2 c. 1 Samuel 30:12, second clause (raisins)
  • 2 c. Revelations 6:13 (figs, cut up and dried)
  • 1 c. Numbers 17:8 (chopped almonds)

Directions

  1. 1
    Preheat the oven to 300°.
  2. 2
    Heavily grease and flour a 10-inch tube or Bundt pan or two (9 x 5 x 3-inch) pans.
  3. 3
    In a large bowl at medium speed, beat butter until smooth.
  4. 4
    At low speed, add sugar gradually, beating well.
  5. 5
    Clean beaters.
  6. 6
    Blend in honey at low speed.
  7. 7
    Add eggs, one at a time, beating at medium high speed after each addition.
  8. 8
    On a large sheet of waxed paper, combine cinnamon, cloves, allspice, nutmeg, baking powder, baking soda, salt and 3 1/4 cups flour.
  9. 9
    Add blended dry ingredients to batter alternately with buttermilk.
  10. 10
    Toss reserved 1/2 cup with raisins, figs and almonds; add to mixture.
  11. 11
    Pour batter into pan.
  12. 12
    Cut through batter with knife to distribute evenly.
  13. 13
    Bake 1 1/2 hours or until cake tester poked in center comes out clean.
  14. 14
    Let cool in pan 30 minutes.
  15. 15
    Turn out on a rack to cool.
  16. 16
    Top with your own favorite frosting.

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