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By The Staff

SCRIPTURE CAKE (TRANSLATION) Start to finish: 1 hour (15 minutes active) Servings: 8 to 10 3/4 cup (1 1/2 sticks) Psalms 55:21 (butter) 1 cup Jeremiah 6:20 (sugar) 3 Jeremiah 17:11 (eggs) 1/4 cup Judges 4:19 (milk) 1 tablespoon I Samuel 14:25 (honey) 2 1/4 cups Leviticus 6:15 (all-purpose flour) 1/4 teaspoon Leviticus 2:13 (salt) 1 tablespoon Amos 4:5 (baking powder) 1 teaspoon II Chronicles 9:9 (baking spice blend or 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon allspice) 1 cup I Samuel 30:12 (raisins) 1 cup Numbers 13:23 (chopped dried figs) 1/2 cup Numbers 17:8 (chopped toasted almonds) Heat the oven to 350 degrees. Lightly coat a 4 mini loaf pans with baking spray (a blend of oil and flour). In a large bowl, use an electric mixer to beat the butter until light and creamy. Add the sugar and beat until fluffy, about 2 minutes, scraping down the sides of the bowl after the first minute. One at a time, add the eggs, beating well after each addition. Mix in the milk and the honey. Set aside. In a large mesh strainer or flour sifter, combine the flour, salt, baking powder and baking spice blend. Sift the ingredients together onto a sheet of parchment paper or into a bowl. Reserve 1/4 cup of the flour mixture. With the mixer on low, add half of the remaining flour mixture to the wet ingredients. Mix only until thoroughly blended, scraping the sides of the bowl as needed. Add the remaining flour mixture and mix until blended. In a medium bowl, combine the raisins, figs and almonds. Add the reserved 1/4 cup flour and toss to lightly coat the fruit and nuts. Add this mixture to the batter and use a silicone spatula to gently fold it in. Transfer the batter to the prepared cake pans, filling them three-quarters full. Bake for 35 to 40 minutes, or until a toothpick inserted at the center comes out clean. Cool on a rack for 15 minutes, then remove the cakes from the pans and cool completely before serving. If desired, dust with powdered sugar.