Catholic Recipe: Scripture Cake
- 1 cup butter
- 2 cups sugar
- 3 1/2 cups flour
- 2 cups of figs
- 2 cups of raisins
- 1 cup water
- 1 cup almonds
6 eggs - 1/4 tsp. salt
- 2 tbl. honey
- 1 tsp. cinnamon
- 1 tsp. each of allspice, mace, ginger
Details
- Prep Time: N/A
- Difficulty: • • • •
- Cost: $$$$
- For Ages: 15+
- Origin:
- None
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This cake is lots of fun for the Christian family! Ethel Marbach attributes this recipe to an unknown little girl who entered this cake in an England church fair contest. Follow the Bible's advice and you will have delicious results.
DIRECTIONS
Judges 5:25 - milk. Jeremiah 6:20 - sweet cane from far plane. 1 Kings 5:2 - Solomon's provisions. 1 Samuel 30:12 - cake of pressed figs. 1 Samuel 30:12 - two clusters of raisins. Genesis 24:22 - drinking by camels. Genesis 43:11 - almonds. Isaiah 1:14 - as one gathered eggs. Leviticus 2:13 - every meal seasoned with salt. Exodus 16:13 - Manna, like wafers made with honey. 1 Kings 10:2 - Sheba came with spices.
Follow Solomon's advice for making good boys: Beat Well (Prov 23:14). Cream butter and sugar, stir in half the amount of flour. Chop figs and raisins in a cup of hot water. Blanch, chop and add the almonds. Beat egg yolks and stir in honey. Beat egg whites with a pinch of salt until they stand in peaks. Combine yolks and honey alternately with remaining flour sifted with salt and spices. Fold in egg whites lightly. Beat, with an electric mixer if possible. Turn the batter into a large rectangular pan lined with wax paper. Bake at 375 degrees for about 50 minutes or until the cake is browned on top and begins to stand away from the sides of the pan. Or use Star of David mold.
Recipe Source: Holy Housewifery Cookbook by Ethel Marbach, Abbey Press, Saint Meinrad, Indiana, 1968
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