The ingredients are listed in the Bible, and normally you have to hunt for them by reading the good book. I’m giving you an easy version, though, by listing the ingredient after the scripture.
I suggest taking the recipe and copying it, then white out the ingredients listed in parentheses after the Bible quotes. As you know, the whole reason for making the cake is to read the Bible. See if you can find or guess what the ingredients are by reading the specific passages. The next time the kids say they’re bored get them in the kitchen making something good for their bodies, and souls.
History of Scripture Cake
Some people think it originated in Europe. Scripture cake was also known as “Bible Cake,” “Scriptural Cake” and “Old Testament Cake,” and was popular in the late 1800’s in the South. The cake was meant as a way to teach young girls baking and Bible verses; the original recipes didn’t include the ingredients out to the side. You had to look everything up! No one knows for sure, but in olden days it was a cake that Grandma made when a new preacher came to town as a welcoming gift. She also said it was a way of knowing how well he knew his Bible!
Most of the ingredients are listed in the Bible, but, for example, there’s a cup of Jeremiah 6:20 or Isaiah 43:24 – it’s sugar and in the Bible it may be listed as sweet cane.
Both of these cake recipes were sent to me, so I can’t claim the fame!
By the way, these are not light & fluffy cakes but rather dense and moist. And if you want to leave the nuts out, that’s OK too.
Note: you can buy dates and apricots already chopped.
Scripture Cake #1
Serves: 12-16 servings
• 1 Tablespoon Judges 5:25 (Butter)
• ¼ cup granulated Jeremiah 6:20 or Isaiah 43:24 (Sweet cane/Sugar)
• 1 cup coarsely chopped Genesis 43:11, divided (Walnuts)
• 1 cup Judges 5:25, softened (Butter)
• 1½ cups granulated Jeremiah 6:20 (Sugar)
• 4 Jeremiah 17:11 (Eggs) or Isaiah 10:14
• 2 cups Exodus 29:2 (Flour)
• 2 teaspoons Amos 4:5 (Baking soda)
• ½ teaspoon Mark 9:50 (Salt)
• 2 teaspoons ground Exodus 30:23 (Cinnamon)
• To taste Chronicles 9:9 (Cloves, Allspice, Nutmeg) Note from Rita: I’d use 1/8 teaspoon ea of cloves & allspice and 1/2 teaspoon nutmeg)
• 4 cups cored, peeled, and coarsely chopped Psalms 17:8 (Apples)
• 1 Tablespoon 1Samuel 14:25 (Honey)
• 1 cup chopped Numbers 17:8 (Almonds)
• 8 ounces dried, chopped Song of Solomon 2:13 (Figs)
• ½ cup 1Samuel 30:12 (Raisins)
Follow Solomon’s prescription for a good boy in Proverbs 23:14, and prepare as follows:
1. Spray a nonstick 12 cup Bundt pan very well with baking spray (that contains both flour and oil) or if you don’t have that, regular cooking spray should work. You have to spray it real well since the cake tends to stick. Smear a tablespoon of butter in the bottom. Sprinkle sugar into pan, turning pan to coat. Sprinkle ⅓ cup of the chopped walnuts evenly into bottom of pan; set aside.
2. In large mixer bowl, beat the 1 cup butter and 1-1/2 cups sugar at medium speed until light and fluffy. Beat in eggs, one at a time.
3. In a medium bowl, combine flour, baking soda, salt, and cinnamon. Add optional spices to taste: cloves, allspice, and nutmeg. Add to butter mixture; beat at low speed until well combined.
4. Stir in chopped apples, figs, raisins, honey, almonds, and remaining ⅔ cup walnuts.
5. Spoon batter into prepared pan. Bake in 350 degrees F. oven until wooden pick inserted near center comes out clean, about 50 to 60 minutes.
6. Cool in pan 15 minutes; invert onto wire rack to cool completely. Best if prepared 1 day before serving. Store cake covered at room temperature.
Scripture Cake #2
2 cups + 1 tablespoon Exodus 29:3 and Leviticus 5:8 (flour)
Pinch Leviticus 2:13 (salt)
1 tablespoon Exodus 23:18 (baking powder)
3/4 teaspoon Exodus 16:31 (ground coriander)
2 teaspoons Kings I, 10:2 (cinnamon)
2/3 cup Genesis 3:7 (chopped figs)
2/3 cup Psalms 92:13 (chopped dates)
2/3 cup Genesis 2:17 (chopped apricots)
3 Isaiah 10:14 (large eggs)
1 cup Numbers 18:12 (Canola oil)
1 cup Jeremiah 6:20, also Isaiah 43:24 (sugar)
1/4 cup Exodus 3:8 (honey)
1/2 cup Genesis 24:17 (room temperature water)
1 cup Genesis 43:11 (finely chopped almonds or other nuts)
Glaze: Amos 9:13 and Isaiah 43:24 (1-2 cups confectioners sugar thinned with white grape juice or water).
Preheat oven to 350.
Whisk 2 cups flour, salt, baking powder, coriander and cinnamon. Dredge fruit with a tablespoon of flour. Set aside. Place eggs, oil, sugar, honey and water in large mixing bowl. Blend and beat on medium speed for two minutes. Gradually add flour mixture, blending well. Fold in fruits and nuts. Pour into greased or sprayed Bundt or Angel food pan. Bake 45-50 minutes. Don’t overbake. When a toothpick inserted in the center comes out clean, it’s done. Each oven varies. Cool for 10 minutes and then turn out on rack. Cool and drizzle on glaze.
Tips from Rita’s kitchen: bake this in a 9×13 sprayed pan. Just check it after about 35 minutes. Leave it in the pan and glaze after it cools.