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Catholic Recipe: Scripture Cake III with translation

INGREDIENTS

  • 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 teaspoon salt
  • 2 Tablespoons honey
  • 1 teaspoon cinnamon
  • 1 teaspoon each of allspice, mace, ginger

Details

Prep Time: N/A

Difficulty:  ★★★☆

Cost:  ★★☆☆

For Ages: 15+

Origin: 

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Feasts (1)

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. This is another variation of the classic Scripture Cake.

This cake would also be an appropriate dessert for feasts of the New Testament saints, the early Christians who knew Jesus and faithfully followed the Old Testament and lived to watch it being fulfilled through Jesus. These would include the Apostles, the Evangelists, John the Baptist, Elizabeth and Zechariah, Joseph and Mary, Mary Magdalene, Martha, Stephen, etc.

DIRECTIONS

Judges 5:25 -- milk (butter)
Jeremiah 6:20 -- sweet cane from far plane (sugar)
1 Kings 5:2 -- Solomon's provisions (flour)
1 Samuel 30:12 -- cake of pressed figs
1 Samuel 30:12 -- two clusters of raisins
Genesis 24:22 -- drinking by camels (water)
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 a Star of David cake mold.

Recipe Source: Holy Housewifery Cookbook by Ethel Marbach, Abbey Press, Saint Meinrad, Indiana, 1968