Scripture cake

Scripture cake

Ingredients/Components

• Jeremiah 6:20 sugar
• Leviticus 2:13 salt - 1 tsp
• Job 39:14 eggs - 6 item
• 1 Kings 4:22 unsifted all-purpose flour
• Numbers 17:8 chopped almonds - 1 c
• Proverbs 24:13 honey - 1/4 c
• cinnamon, 1/2 tsp - 1 10:2
• Amos 4:5 baking powder and 1 tsp - 3 tsp
• Judges 5:25, last clause butter - 1 c
• Genesis 24:11 1 c - 1 c
• 1 Samuel 30:12, second clause raisins - 2 c
• Revelation 6:13 cut up dried figs - 2 c

How to make scripture cake:

Preheat oven to 300°. Heavily grease and flour a 10-inch tube pan or Bundt pan. In large bowl, beat butter until smooth (with electric mixer at medium speed). At low speed, add sugar gradually. Beat in well. Clean beaters. Blend in honey at low speed. Add eggs, one at a time, beating after each one. On large sheet of wax paper, combine cinnamon, cloves, allspice, nutmeg, baking powder, baking soda, salt and 3 1/4 cups flour. Add blended dry ingredients to batter alternately with buttermilk. Toss remaining 1/2 cup flour with raisins, figs and almonds. Gently fold fruit and nuts into batter. Pour batter into Bundt pan. Cut through batter to distribute evenly. Bake for about 1 1/2 hours or until a knife comes out clean. Let cool in pan for 30 minutes.

Recipe categories: Desserts, Cakes, Weeknight.