Friday, July 17, 2009

Friday Food Fun

God Morning, Precious Blog Readers!!!!
(photo courtesy of
I came across this recipe and found the picture at Grateful Prayer Thankful Heart. I knew it would be perfect for today's recipe.
(plus...the date she posted this recipe...was my BIRTHDAY!!!!)
Here is a bit of background I found when I "googled" it:
No one knows where or when this cake was invented. It may have come from Europe or it may have been created on the Eastern Shore of early North America. It was sweet to eat, and a chance to modestly exhibit knowledge of the Bible. It was fun in the form of an early trivia game, and a great dish to take to a church supper. As women moved westward across America, the recipe went with them as a small, treasured bit from “back home.” It usually traveled along as part of a prized collection of recipes. The historical cake can still be made today. To play the game as our grandmothers might have played it, read the Biblical list of ingredients and write down your knowledge (or best guess) of the scriptural ingredients. Then, to be on the safe side, look in a King James version of the Bible to verify your answers. You are now ready to make the cake and do your share in continuing an historical friendly tradition. To double-check your Biblical baking ingredients, a second, more conventional recipe is listed below the scripture version. Good luck, and good eating.


For the cake:

3/4 cup Judges 5:25 (butter)

1 1/2 cup Jeremiah 6:20 (sugar)

5 Isaiah 10:14 (eggs, separated)

3 cups sifted Leviticus 24:5 (flour)

3 teaspoons 2 Kings 2:20 (salt)

3 teaspoons Amos 4:5 (baking powder)

1 teaspoon Exodus 30:23 (cinnamon)

2 Chronicles 9:9 (spices - nutmeg, ginger, allspice)

1/2 cup Judges 4:19 (milk)

3/4 chopped Genesis 43:11 (nuts)

3/4 cup finely chopped Jeremiah 24:5 (figs)

3/4 cup 2 Samuel 16:1 (raisins)

Whole Genesis 43:11 for garnish (almonds)

In a 4-quart mixing bowl or the bowl of an electric stand mixer, cream butter and sugar until light and fluffy. Beat in egg yolks, one at a time, mixing well after each addition. Sift together flour, salt, baking powder, cinnamon and spices.

Beat flour mixture into butter and egg mixture, alternating with milk, until flour is just blended in. Beat egg whites until stiff; fold into batter. Fold in chopped nuts, figs and raisins. Turn into 10-inch tube pan that has been greased and dusted with flour.

Bake at 325 degrees F until a cake tester inserted into cake comes out clean, about an hour and ten minutes.Remove from oven and place on a wire rack to cool. After fifteen minutes, turn cake out from pan onto wire rack to cool completely. Drizzle with Burnt Jeremiah Syrup.

Burnt Jeremiah Syrup:

1 1/2 cups Jeremiah 6:20 (sugar)

1/2 cup Genesis 24:45 (water)

1/4 cup Genesis 18:8 (butter)

In a 2-quart saucepan over low heat, melt sugar, stirring occasionally to prevent sticking. After sugar melts, continue cooking, stirring continuously, until it is a deep golden brown. Add water and cook, stirring frequently, until smooth. Remove from the heat, add butter and stir till until it melts; allow to cool.
Drizzle over cooled scripture cake and garnish with whole almonds.

If any of you make this (Janis!!!)....let me know!!!

Happy Weekend, Everybody!!!

In His Most Precious Love....and with mine!!!

1 comment:

  1. That looks tasty - and very similar to some cakes I have seen in Germany.


Kind words are like honey—
sweet to the soul and healthy for the body.
Proverbs 16:24