Recipe For Cooking Biblical Christmas Cake

Toaster Oven Cakes :: Holiday Cakes

Biblical Christmas Cake

1 C. Judges 5:25 (last clause - butter)
1 3/4 C. Jeremiah 6:20 (sugar)
1/4 C. Proverbs 24:13 (honey)
6 Job 39:14 (eggs)
I Kings 10:2 (spices: 1 1/2 tea. cinnamon,
    1/2 tea. cloves, 1 tea. nutmeg)
3 tea. Amos 4:5 (baking powder, plus 1 tea.
    baking powder, 1 tea. baking soda)
1 tea. Leviticus 2:13 (salt)
3 3/4 C. I Kings 4:22 (unsifted flour)
1 C. Genesis 24:11 (water, can substitute 1 C. cold buttermilk)
2 C. I Samuel 30:12 (second clause - raisins)
2 C. Revelation 6:13 (cut-up dried figs)
1 C. Numbers 17:8 (chopped almonds)

Preheat oven to 300 degrees F. Heavily grease and flour 10-in. tube or Bundt pan or two 9 x 5 x 3-in. bread pans.

In lrg. bowl, with electric mixer at med. speed, beat butter until smooth. At low speed, add sugar gradually, beat in well. Blend in honey at low speed. Add eggs, one at a time, beating at med. to high speed after each addition.

Combine cinnamon, cloves, allspice, nutmeg, baking powder, baking soda, salt and 3 1/4 C. flour. Add blended dry ingredients to batter alternately, with buttermilk. Toss reserved 1/2 C. flour with raisins, figs, almonds. Gently fold fruit and nuts into batter.

Pour batter into pan. Cut through batter with knife to distribute evenly. Bake for about 1 1/2 hr., or until cake tester, poked in center, comes out clean. Let cool in pan for 30 min., then turn out on rack and cool completely.