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Scripture Cake

Biblical ingredients:

1/2 cup Judges 5:25 (mentions water, milk and curds)
1 cup Jeremiah 6:20
3 of Isaiah 10:14
3 tablespoons 1 Samuel 14:25
1/2 teaspoon Leviticus 2:13
2 cups 1 Kings 4:22
2 teaspoons Amos 4:5 (mentions leavened bread)
1 teaspoon 2 Chronicles 9:9 (mentions spices)
1 teaspoon 2 Chronicles 9:9
1/2 cup Judges 4:19 (mentions milk and water)
1 cup finely chopped 1 Samuel 30:12 (mentions fig cake and raisins)
1 cup thinly sliced Numbers 17:8
1 cup 1 Samuel 30:12

Actual ingredients:

1/2 cup butter, room temperature
1 cup sugar
3 eggs, room temperature, separated
3 tablespoons honey
1/2 teaspoon salt
2 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 cup milk
1 cup finely chopped dried figs
1 cup thinly sliced almonds
1 cup raisins

Note: One hour before you start to prepare ingredients, put a metal or glass mixing bowl and mixing blades in the freezer, to use when it is time to beat the egg whites.

Preheat oven to 325 degrees for 10 to 15 minutes before baking.

In another bowl, mix butter, sugar and egg yolks until creamy. Mix honey and set aside.

In another bowl, sift flour, baking powder, cinnamon, nutmeg and salt.

Mix 1/3 of the creamed mixture and 1/3 of the milk into the flour mixture. Mix well. Add another 1/3 of the creamed mixture and 1/3 of the milk and mix well. Add the remaining creamed mixture and the last of the milk and mix well.

Stir in finely chopped figs, sliced almonds and raisins. Set aside.

Remove chilled bowl and mixing blades from freezer and beat egg whites on high until light and fluffy, approximately 1 minute. Be careful not to over-beat.

Fold egg whites gently into batter. Let rest for a few minutes. Spray a 9-by-13-inch pan with cooking spray. Pour batter into pan and bake for 45 minutes in 325-degree oven.

From Daily Guideposts, 1982

Thursday, December 02, 1999

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