Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Judges 5:25 |
| 1¾ cup | Jeremiah 6:20 |
| ¼ cup | Proverbs 24:13 |
| 6 xes | Job 39:14 |
| \N \N | First Kings 10:2 |
| \N \N | Amos 4:5 |
| 1 teaspoon | Leviticus 2:13 |
| 3¾ cup | FirstSamuel 30:12 1st phrase |
| 1 cup | FirstSamuel 30:12 2nd phrase |
| 1 cup | Numbers 17:8 |
| 1 cup | Genesis 24:11 |
| 1 cup | Butter |
| 1¾ cup | Sugar |
| ¼ cup | Honey |
| 6 xes | Eggs |
| 2 teaspoons | Ground cinnamon |
| ½ teaspoon | Ground cloves |
| 1½ teaspoon | Ground allspice |
| 1 teaspoon | Ground nutmeg |
| 3 teaspoons | Baking powder |
| 1 teaspoon | Baking soda |
| 1 teaspoon | Salt |
| 3¾ cup | Unsifted flour |
| 1 cup | Chopped dried figs |
| 2 cups | Raisins |
| 1 cup | Chopped alongs |
| 1 cup | Water |
SCRIPTURE
CAKE
Preheat oven to 300F and generously grease and flour a 10" tube pan.
With an electric mixer, beat butter until light and ten slowly add sugar and cream together until light colored. Add honey. Beat in eggs one at a time mixing well after each addition. Mix together dry ingredients. Take out ½ c of mixture and toss with raisins, figs and nuts. Add remainder of dry ingredients to egg-butter-sugar mixture, alternately with water. By hand, fold nuts and fruit into batter. Pour into pan. Bake for about 1½ hours or until cake is firm to touch on top. Let col in pan for ½ hour and then turn onto a cooling rack. Let is cool completely before cutting.