Catholic Recipe: Scripture Cake II with translation
Evelyn Vitz shares the classic Scripture Cake recipe, but helps us out by giving the answers in the recipe.
"How could we possibly omit this famous old New England favorite? It is a cake made from the words of the Bible-that is, only from ingredients that are mentioned in Scripture. The recipe for Scripture Cake was often set up as a puzzle or exercise and its underlying goal was to make you look up the reference, read the Bible. How many of us would recognize that "2 cups Jeremiah 6:20" means "2 cups sugar"? I have set it up here so that the answers are given."
Many recipes for Scripture Cake add to this list of ingredients only the words: "Follow Solomon's recipe for making a good boy and you will have a good cake, Proverbs 23:14"-"Beat well." I think I'll be a little more specific!
Preheat the oven to 350° F. Butter and flour loaf pans, small or larger disposable aluminum pans; or a bundt or tube pan. In a large bowl, cream the butter until light and creamy. Beat in the sugar until fluffy. Add the eggs one at a time, beating well after each addition. Stir in the milk and the honey.
Sift the flour with the salt, baking powder, and dry spices.
Add the dry ingredients gradually to the wet. Mix only until thoroughly blended. Stir in the raisins, figs, and almonds.
Turn the mixture into the pans.
Bake for about 50 minutes, or until a straw inserted in the center comes out clean.
Variation: You can halve this recipe if you like.Recipe Source: Continual Feast, A by Evelyn Birge Vitz, Ignatius Press, San Francisco , 1985