Recipe: Scripture Cake | Food and Wine Pairing

Adventures in Eating: Scripture Cake
by Rosemarie | December 1983

A glorious Holiday Season to all of you faithful readers of this column. My gift to you is this month’s recipe. A real brain twister for all those who are curious and like to do a bit of research. See how easy you have had it all year? The rest of you just read, put up your feet, and relax.

 SCRIPTURE CAKE

3/4 cup butter                                                       Judges 5:25

1½ cup sugar                                                       Jeremiah 6:20

½ t salt                                                                  Leviticus 2:13

1 t cinnamon

¼ t cloves

¼ t allspice

4 t nutmeg                                                             1 Kings 10:10

5 eggs, separated                                                   Isaiah 10:14

½ cup milk                                                            Genesis 24:11

1 T honey                                                                Proverbs 24:13

3 cups flour                                                            1 Kings 4:22

2 t baking powder                                                 Luke 13:21

1 c dried figs,

chopped                                                                   1 Samuel 30:12

1 c raisins                                                                 1 Samuel 30:12

¼ c almonds, slivered                                          Genesis 43:11

 

Grease and dust 10″ tube pan. Oven at 325° Separate egg yolks and whites, let stand at room temperature. Cream butter, sugar, salt, honey, and spices. Add egg yolks one at a time. Beat well after each addition. Mix flour with baking powder. Add alternately with milk, starting and finishing with flour. Mix in figs and raisins. Beat egg whites until stiff; fold into batter. Pour into tube pan. Bake 1 hr. and 10 min. or until tester is dry and cake is golden brown. Cool 10-15 minutes and remove from pan. Decorate cake with whole blanched almonds. Drizzle with burnt sugar syrup.

BURNT SUGAR SYRUP

1 ¼ c sugar                                                         Jeremiah 6:20

½ c water                                                             Genesis 24:25

4 c butter (½ cube)                                           Genesis 18:8

 

Melt the sugar over low heat in a heavy pan. Cook until the syrup is a deep amber. Add the water. Cook until the syrup is smooth. Remove from heat. Add the butter; stir until melted. Cool. With your tester, gently poke holes into your cake before drizzling syrup so it better penetrates the cake. I hope you have some fun with this one. We don’t want the brain to get dull.

Bon appetit and Ho! Ho! Ho!