Source: D.A.R. Cook Book Second Edition
Submitted by: Minnie Colburn
Location: page 40
First, a little bit about scripture cake. Scripture cake was popular in the latter part of the nineteenth century, especially in the southern Appalachians. The cake was meant as a way to teach young girls baking and Bible verses. The recipe is designed almost as a scavenger hunt through the bible. Only ingredient quantities were listed with the bible verses. The baker needed to go through the bible to find the ingredients to complete the recipe. I know you’ll enjoy this recipe. It makes two loaves, one to keep and one to share. Enjoy!
1 cup butter- Judges 5:25
3 cups sugar-Jeremiah 6:20
6 eggs-Isaiah 10:14
3 1/2 cups flour- 1 Kings 4:22
1/2 teaspoon salt-Leviticus 2:13
2 teaspoons baking powder-Amos 4:5 (Liz added because it was missing from the recipe)
Sweet Spice to taste- 1 Kings 10:10 (Liz used ½ tsp cinnamon, ¼ tsp cloves, ¼ tsp ginger)
1 cup water-Genesis 24:17
2 cups raisins- 1 Samuel 30:12
1 tablespoon honey-Exodus 16:31
1 cup almonds-Genesis 43:11
Follow Solomons advice for making good boys and you will have good cake-Prov. 23:14
Below are Liz’s instructions.
- Preheat oven to 350 degrees.
- Butter 2 loaf pans.
- Mix the butter and sugar at medium speed until light and fluffy. Beat in eggs, one at a time.
- In a medium bowl, combine flour, baking powder, salt, and spices. Add to butter mixture; beat at low speed until well combined. Add the water and combine.
- Stir in raisins, honey, and almonds.
- Spoon batter into prepared pans. Bake in until wooden pick inserted near center comes out clean, about 45-50 minutes.
- Cool in pans 15 minutes; invert onto wire rack to cool completely. Best if prepared 1 day before serving. Store cake covered at room temperature.
- This cake can be baked in a 12-cup non-stick Bundt pan. Butter well and increase baking time to 60 minutes. Check with a wooden pick.