"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Scripture Cake Recipe

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This recipe for Scripture Cake, by , is from Florence Hardy's 80th Birthday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Florence Rose Finley Hardy
Added: Tuesday, January 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup (1 1/2 sticks) Psalms 55:21 (butter)
1 cup Jeremiah 6:20 (sugar)
1/4 cup Judges 4:19 (milk)
1 tablespoon I Samuel 14:25 (honey)
2 1/4 cups Leviticus 6"15 (flour)
1/4 teaspoon Leviticus 2:13 (salt)
1 tablespoon Amos 4:5 (baking powder)
1 teaspoon II Chronicles 9:9 (baking spice blend or 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon allspice)
1 cup I Samuel 30:12 (raisins)
1 cup Numbers 13:23 (chopped dried figs)
1/2 cup Numbers 17:8 (chopped toasted almonds)

Directions:
Directions:
Heat oven to 350 degrees. Lightly coat 4 mini loaf pans with baking spray (a blend of oil and flour).
In a large bowl, use an electric mixer to beat butter until light and creamy. Add sugar and beat until fluffy, about 2 minutes, scraping down the sides of the bowl after the first minute. One at a time add eggs, beating well after each addition. Mix in milk and honey. Set aside. In a large sifter, combine flour, salt, baking powder, and spices. Sift the ingredients onto a sheet of parchment paper or into a bowl. Reserve 1/4 cup of the mixture. With the mixer on low, add half of the flour mixture to butter mixture, blending only until thoroughly blended, scraping the sides of the bowl as needed. Add the remaining flour mixture and mix until blended, to create the batter. In a medium bowl, combine raisins, figs and almonds. Add the reserve part of flour mixture and toss to lightly coat. Add this mixture to the batter and use a silicone spatula to gently fold it in. Transfer the batter to the prepared cake pans, filling them three-quarters full. Bake for 35 to 40 minutes, or until a toothpick inserted at the center comes out clean. Cool on a rack for 15 minutes, then remove the cakes from the pans and cool completely before serving. If desired dust with powdered sugar.

Personal Notes:
Personal Notes:
Mrs. Hardy sent this recipe to me in the mail the week before I finished putting the cookbook together. I know that she had paid attention to me talking to everyone about recipes and wanted to be part of the fun. This recipe was in the Tyler paper and she is great about sharing things in the paper with those of us that don't take the time to read it. Since she has moved to Tyler, Lee and I know more about what is happening in our community than ever before. Her memory is wonderful. She can tell us every road that is under construction, store that is closing and where the sale ads are worth the time to shop. She also cuts out coupons for Kristin and I, and always a Chuck E Cheese coupon for Alyssa.

 

 

 

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