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Scripture Cake

Yield one 9-inch loaf


  • 1 cup butter or margarine, softened
  • 2 cups sugar
  • 1 tablespoon honey
  • 6 eggs
  • 3 1/2 cups all-purpose flour, divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1 cup water
  • 2 cups raisins
  • 2 cups figs, chopped
  • 1 cup chopped almonds

How to Make It

  1. Cream butter in a large mixing bowl; gradually add sugar, beating well. Add honey; beat well. Add eggs, one at a time, beating well after each addition.

  2. Combine 3 cups flour, baking powder, salt, and spices; add to creamed mixture alternately with water, beginning and ending with flour mixture. Beat well after each addition.

  3. Dredge raisins, figs, and almonds in remaining 1/2 cup flour, coating well. Gently stir into batter

  4. Spoon batter into a greased and floured 9- x 5- x 3-inch loaf pan. Bake at 325° for 1 hour and 30 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove cake to wire rack, and cool completely.

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