Scripture Cake King James Version Recipes

SCRIPTURE CAKE

Scripture Cake image

Historically, the recipe for Scripture Cake called for just that: scripture. Rather than typical ingredients, the traditional recipe included a list of Bible verses instead, requiring the baker to call on her knowledge of scripture to make the cake (or at least compel her to thumb through the Old Testament). "One cup of Judges 5:25," for instance, meant that you needed a cup of butter. Some historians believe the cake originated in England or Ireland in the late 1700s, but the first printed version of the recipe has been attributed to a June 1897 issue of the Atlanta Constitution (now the Atlanta Journal-Constitution). Scripture Cake was especially popular in southern Appalachia in the late 19th century, where it was used as a 2-in-1 tool to teach young women to bake and to commit Bible verses to memory. Here, we've simplified the recipe, so you don't have to thumb through your Bible with shortening on your hands. And because it makes two loaves of the fruitcake-like sweet, you can keep one for yourself and bring the other to a church potluck or share it with a new neighbor. How's that for gospel hospitality?

Provided by Southern Living Editors

Categories Cakes

Time 3h30m

Yield 2 (9-in.) loaves

Number Of Ingredients 15

Ingredients

1 cup (8 oz.) salted butter, softened
2 cups granulated sugar
1 tablespoon honey
6 large eggs
2 teaspoons baking powder
½ teaspoon table salt
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
⅛ teaspoon ground ginger
3 ½ cups (about 14 7/8 oz.) all-purpose flour, divided, plus more for pans
1 cup water
2 cups raisins
2 cups fresh figs, stemmed and chopped
1 cup coarsely chopped toasted slivered almonds
Vegetable shortening, for greasing pan

Steps:

Preheat oven to 325°F. Beat butter in a stand mixer fitted with a paddle attachment on medium speed until creamy, about 1 minute. Gradually add sugar, beating well. Add honey; beat well. Add eggs 1 at a time, beating well after each addition.
Stir together baking powder, salt, cinnamon, cloves, ginger, and 3 cups of the flour in a bowl; add to butter mixture alternately with water, beginning and ending with flour mixture, beating well on low speed after each addition.
Toss together raisins, figs, almonds, and remaining 1/2 cup flour in a small bowl until well coated; gently stir into batter.
Spoon batter into 2 greased and floured 9- x 5- x 3-inch loaf pans. Bake in preheated oven until a wooden pick inserted in center comes out clean, 55 minutes to 1 hour, 5 minutes. Cool in pans 10 minutes. Transfer to a wire rack; let cool completely, about 2 hours.

SCRIPTURE CAKE

Scripture Cake image

You can find the ingredient mentioned in the passage that follows it.

Provided by Stephanie

Categories Desserts Cakes Sheet Cake Recipes

Yield 18

Number Of Ingredients 14

Ingredients

½ cup butter, Judges 5:25
1 ½ cups white sugar, Jeremiah 6:20
3 eggs, Isaiah 10:14
2 cups all-purpose flour, 1 Kings 4:22
2 teaspoons baking powder, Luke 13:21
1 teaspoon ground cinnamon, 1 Kings 10:10
1 teaspoon ground mace, 1 Kings 10:10
1 teaspoon ground cloves, 1 Kings 10:10
½ teaspoon salt, Leviticus 2:13
½ cup water, Genesis 43:24
1 tablespoon honey, Proverbs 24:13
1 cup figs, 1 Samuel 30:11
1 cup raisins, 1 Samuel 30:11
½ cup almonds, Genesis 43:11

Steps:

Blend butter, sugar, spices and salt. Beat egg yolks and add. Sift in baking powder and flour, then add water and honey.
Put fruit and nuts through food processor and flour well. Fold in stiffly beaten egg whites. Pour into a 13 x 9-inch pan and bake at 375 degrees F (190 degrees C) for one hour.

Nutrition Facts : Calories 252.1 calories, Carbohydrate 43 g, Cholesterol 44.6 mg, Fat 8.3 g, Fiber 2.6 g, Protein 4 g, SaturatedFat 3.7 g, Sodium 155.4 mg, Sugar 28.6 g

SCRIPTURE CAKE

Scripture Cake image

Make and share this Scripture Cake recipe from Food.com.

Provided by Darlene Summers

Categories Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 20

Ingredients

4 1/2 cups flour (I KINGS "4 -- 22-inch)
2 1/2 cups butter (PSALMS "55 -- 21-inch)
2 cups sugar (JEREMIAH "6 -- 20-inch)
2 cups raisins (II SAMUEL "16 -- 1-inch)
2 cups figs (SONG OF SOLOMON "2 -- 13-inch)
2 teaspoons baking powder (1 CORINTHIANS "5 -- 6-inch)
8 1/2 teaspoons spices (II Chronicles "9 -- 9-inch)
1 1/2 teaspoons apple pie spice (the 8 1/2 tsp of spices are unspecified, so I use apple pie and pumpkin pie spice) (optional)
1 1/2 teaspoons pumpkin pie spice (the 8 1/2 tsp of spices are unspecified, so I use apple pie and pumpkin pie spice) (optional)
2 cups almonds (NUMBERS "17 -- 8-inch)
2 tablespoons honey (JUDGES "14 -- 18-inch)
1 pinch salt (LUKE "14 -- 34-inch)
6 eggs (ISAIAH "10 -- 14-inch)
1/2 cup milk (JUDGES "4 -- 19-inch)
2 cups sugar (JEREMIAH "6 -- 20-inch)
2/3 cup water (MATTHEW "10 -- 42-inch)
1 teaspoon vinegar (MATTHEW "27 -- 34-inch)
1/8 teaspoon salt (MARK "9 -- 50-inch)
2 egg whites (JOB "6 -- 6-inch)
1 teaspoon almond flavoring (GENESIS "43 -- 11-inch)

Steps:

For cake: Mix all ingredients for cake and bake at 325°.
For Scripture Icing:
Dissolve sugar in water and cook with vinegar and salt until THREAD stage.
ADD syrup to egg whites, BEATING CONSTANTLY.
ADD flavoring and beat until thick and smooth enough to spread.
WILL ICE A 4-LAYER CAKE.

Nutrition Facts : Calories 1035.3, Fat 54, SaturatedFat 26.3, Cholesterol 208.8, Sodium 501.2, Carbohydrate 129.8, Fiber 4.9, Sugar 85.3, Protein 15.2

SCRIPTURE CAKE

Scripture Cake image

I adapted this recipe from Jane Grigson's British Cookery (unfortunately out-of-print). I use French Tart's excellent recipe for mixed spice.

Provided by Lauren H-C

Categories Dessert

Time 2h10m

Yield 1 9-inch cake, 16 serving(s)

Number Of Ingredients 12

Ingredients

1/2 lb raisins (approximately 1 1/2 cups)
1/2 lb dried fig, trimmed and quartered (approximately 1 1/3 cups)
1/2 lb unsalted butter, softened (1 cup)
1 cup granulated sugar
1 tablespoon honey
3 eggs
3 cups all-purpose flour
1 pinch salt
1 teaspoon baking powder
1 teaspoon mixed spice
2 ounces sliced almonds (approximately 1/3 cup)
milk, as needed

Steps:

Preheat oven to 300Ëš Fahrenheit. Place the raisins and figs in a large bowl and cover with just-boiled water. Set aside. Grease a 9"-round springform pan and line the bottom with parchment paper. Place on a baking sheet and set aside.
In a large mixing bowl, cream the butter and sugar then beat in the honey. Add the eggs one at a time, beating after each addition. Mix in the flour, a cup at a time, adding the salt, baking powder and mixed spice with the last cup of flour. Don't overmix.
Drain the raisins and figs then gently stir into the cake batter. Stir in the almonds, as well. I found that the dampness from the soaked fruit was enough liquid to make the cake batter perfectly moist. However, if your batter is too stiff, add milk (about a tablespoon at a time), to thin it out.
Drop the batter into the cake tin (you'll probably want a wooden spoon or spatula for this), then smooth out the surface of the batter. Bake in the middle of the oven 1 ½ to 2 hours. The cake is ready when a tester inserted in the middle comes out clean.
Cool the cake in its tin on a rack for about ten minutes, then remove the cake from the tin to cool completely.

SCRIPTURE CAKE

Scripture Cake image

This version comes from the 1970 publication of Herb Cottage Cookbook, Washington Cathedral. It is old enough that the scripture is noted with roman numerals chapter number, verse number instead of todays chapter:verse, which I have converted it to.

Provided by Ambervim

Categories Dessert

Time 45m

Yield 1 Cake

Number Of Ingredients 11

Ingredients

1 cup butter (Judges 5 -- 2)
3 1/2 cups flour (I Kings 4 -- 22)
3 cups sugar (Jeremiah 6 -- 20)
2 cups raisins (I Samuel30 -- 12)
2 cups figs (I Samuel 30 -- 12)
1 cup water (Genesis 24 -- 17)
1 cup almonds (Genesis 43 -- 11)
egg (Isaiah 10 -- 14)
1 tablespoon honey (Exodus 15 -- 31)
1 pinch salt (Leviticus 2 -- 13)
spices (I Kings, 10 -- 10)

Steps:

Follow Solomon's advice for making good boys and you will make a good cake, Proverbs 23:14.

Nutrition Facts : Calories 7294.1, Fat 261.6, SaturatedFat 123, Cholesterol 488.1, Sodium 2298.2, Carbohydrate 1210, Fiber 37.6, Sugar 795.8, Protein 85.2

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