Scripture Cake

Name: Scripture Cake
Ingredients: 1 cup butter (Judges 5:25); 2 cups sugar (Jeremiah 6:20); 3 1/2 cups flour (I Kings 4:22); 2 cups raisins (I Samuel 30:12); 2 cups figs (I Samuel 30:12); 1 cup almonds (Genesis 43:11); 1 cup water (Genesis 24:20); 6 eggs (Isaiah 10:14); Pinch of Salt (Leviticus 2:13); 2 tablespoons of honey (Exodus 16:31); Spices to taste (I Kings 10:2)

From Cook book (Relief Society, Houston, 1963), 1963

Submitted by Avis Perisho.

Presented as published in 1963. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 44. The excerpt below is the record exactly as published.

Scripture Cake by Mrs, Vivian S. Tucker 1 cup butter (Judges 5:25) 2 cups sugar (Jeremiah 6:20) 3 1/2 cups flour (I Kings 4:22) 2 cups raisins (I Samuel 30:12) 2 cups figs (I Samuel 30:12) 1 cup almonds (Genesis 43:11) 1 cup water (Genesis 24:20) 6 eggs (Isaiah 10:14) Pinch of Salt (Leviticus 2:13) 2 tablespoons of honey (Exodus 16:31) Spices to taste (I Kings 10:2)

Cook this with the app: pantry check, scaling, and the assistant.