Some researchers believe the cake dates to the late 1700s in England or Ireland, while others claim the cake a favorite of Dolly Madison, wife of U.S. president James Madison. (1809) Dolly was well-known for her stylish and trend-setting entertaining in Washington, D. C. At that time, recipes were guarded like family treasures, and were not freely shared. The story goes that Dolly was asked for this recipe so many times that when she finally did share it, she gave it using Bible verses so the recipient would have to look them up to make the cake!
It’s said that Scripture Cake was extremely popular in the latter part of the nineteenth century, especially in the southern Appalachians. The cake was meant as a way to teach young girls baking and Bible verses; the original recipes didn’t include the ingredients as provided on this one.
There are many versions of the cake around, and some are glazed with a topping, such as Burnt Jeremiah Syrup. Whichever way you make it, have fun!
1½ cups butter (Judges 5:25)
1 ½ cups sugar (Jeremiah 6:20)
6 eggs (Jeremiah 17:11)
3½ cups flour (Exodus 29:2)
2 teaspoons baking powder (Amos 4:5)
½ teaspoon ground nutmeg (2 Chronicles 9:9)
1 teaspoon ground cloves (2 Chronicles 9:9)
2 teaspoons cinnamon (2 Chronicles 9:9)
1 teaspoon allspice (2 Chronicles 9:9)
1/8 teaspoon of salt (Mark 9:50)
1 cup water (Genesis 24:17)
1 tablespoon honey (1 Samuel 14:25)
2 cups raisins (1 Samuel 30:12)
2 cups dried figs, chopped (Song of Solomon 2:13)
2 cups slivered or chopped almonds (Numbers 17:8)
Preheat oven to 325 degrees.
In large bowl of stand mixer, cream together butter and sugar. Beat in eggs one at a time, beating well after each addition. Sift together flour, baking power, salt and spices. Reserve ½ cup. Add remainder alternately with water to creamed mixture, beginning and ending with flour.
To chop dried figs, places figs and reserved flour mixture into food processor fitted with the cutting blade. Process until figs are in small pieces.
Stir the honey, raisins, figs and almonds into the batter. Turn into a 10 inch by 15 inch cake pan that has been sprayed with non-stick cooking spray. Bake about 55 - 60 minutes, until toothpick inserted in center comes out clean. Let cool before cutting. Serves 50.
