SCRIPTURE CAKE

Wendell & Mary Fox

SCRIPTURE CAKE

Cream 1/2 cup Judges 5:25 till light. Blend in 3/4 cup Jeremiah 6:20. Stir together 2 cups 1 Kings 4:22, 1/2 tsp Amos 4:5, a dash of Leviticus 2:13 and 1 1 Chronicles 9:9.

Mix Jeremiah 17:11, 1/2 cup Judges 4:19, and 1/3 cup 1 Samuel 14:25.

Stir in 1 cup 1 Samuel 30:12, 1 cup Nahum 3:12 and 1/2 cup Numbers 17:8.

Bake at 325° for 40 minutes. Brush all sides with Proverbs 31:6

SCRIPTURE CAKE - 1983

1/2 cup butter	3 beaten eggs
3/4 cup molasses	1/2 cup buttermilk
2 cups flour	1/3 cup honey
1/2 tsp baking soda	1 cup raisins
1/2 tsp ground cinnamon	1 cup chopped dried figs
1/2 tsp ground cloves	1/2 cup chopped almonds
1/8 tsp ginger	1/2 cup wine or orange juice

In large mixing bowl, cream butter until light. Blend in molasses.

In another bowl, stir together flour, baking soda, cinnamon, cloves, ginger and dash of salt.

In another bowl, combine eggs, buttermilk and honey. Add egg mixture and dry ingredients alternately to creamed mixture. Mix well. Stir in the raisins, figs and almonds. Turn mixture into a greased and floured 9x5x3” loaf pan. Bake at 325° for 40 minutes. Loosely cover with foil. Bake 50 minutes more. Let cool in pan for 10 minutes, remove from pan. Cool on rack and brush all sides with wine or orange juice. Wrap in foil and store one or two days in refrigerator. Makes 1 large loaf.