| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cakes |
10 |
Servings |
INGREDIENTS
| 1 |
c |
Judges 5:25 |
| 1 3/4 |
c |
Jeremiah 6:20 |
| 1/4 |
c |
Proverbs 24:13 |
| 6 |
x |
Job 39:14 |
|
|
First Kings 10:2 |
|
|
Amos 4:5 |
| 1 |
ts |
Leviticus 2:13 |
| 3 3/4 |
c |
FirstSamuel 30:12 1st phrase |
| 1 |
c |
FirstSamuel 30:12 2nd phrase |
| 1 |
c |
Numbers 17:8 |
| 1 |
c |
Genesis 24:11 |
| 1 |
c |
Butter |
| 1 3/4 |
c |
Sugar |
| 1/4 |
c |
Honey |
| 6 |
x |
Eggs |
| 2 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Ground cloves |
| 1 1/2 |
ts |
Ground allspice |
| 1 |
ts |
Ground nutmeg |
| 3 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Salt |
| 3 3/4 |
c |
Unsifted flour |
| 1 |
c |
Chopped dried figs |
| 2 |
c |
Raisins |
| 1 |
c |
Chopped alongs |
| 1 |
c |
Water |
INSTRUCTIONS
SCRIPTURE
CAKE
Preheat oven to 300F and generously grease and flour a 10" tube pan. With
an electric mixer, beat butter until light and ten slowly add sugar and
cream together until light colored. Add honey. Beat in eggs one at a time
mixing well after each addition. Mix together dry ingredients. Take out 1/2
c of mixture and toss with raisins, figs and nuts. Add remainder of dry
ingredients to egg-butter-sugar mixture, alternately with water. By hand,
fold nuts and fruit into batter. Pour into pan. Bake for about 1 1/2 hours
or until cake is firm to touch on top. Let col in pan for 1/2 hour and then
turn onto a cooling rack. Let is cool completely before cutting.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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