Monday, January 03, 2011

Baking: Scripture cake

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Here is a fun Cake to make. "It's believed that Scripture cake recipes first appeared in the early nineteenth century; however, they might have originated at an earlier time.

This type of novelty cake recipe was very much in fashion at women's sewing bees and home Bible study groups in the 1830s to 1850s.

They were presented as a fun cake recipe or fun guessing game which tested the participants' knowledge of the Bible and their cooking abilities and prevented the gathering from indulging in idle tittle-tattle, though it's doubtful they were always successful in preventing the latter.

Scripture Cake required that the cook use the Bible to discover what ingredients were needed in the recipe. And since some of the Biblical passages were vague about the exact sweetening, spices, fruits and nuts that were to be used, several varieties of Scripture Cakes can be found in the older cookbooks. This one is a spice cake; others resemble fruitcakes."

Scripture Cake -

1/2 cup judges 5:25, last clause
2 cups Jeremiah 6:20
2 tablespoons 1 Samuel 14:25
6 Jeremiah 17:11
1-1/2 cup 1 Kings 4:22
2 teaspoons Amos 4:5
II Chronicles 9:9, to taste
Pinch of Leviticus 2:13
1/2 cup Judges 4:19, last clause
2 cups Nahum 3:12
2 cups Numbers 17:8
2 cups I Samuel 30:12

Whip the Judges, Jeremiah and I Samuel until light. Beat the 6 Jeremiah yolks and add to mixture. Add Kings, Amos, Chronicles and Leviticus, alternately with Judges. Fold in Nahum, Numbers and Samuel, then also the Jeremiah whites, beaten stiff. Bake 2 hours in a greased 10"tube pan at 300 degrees.
Interpretation of Scripture Cake

1/2 cup butter
2 cups sugar
2 tablespoons honey
6 egg yolks
1-1/2 cup flour , sifted
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon ginger
1 teaspoon nutmeg
1/2 teaspoon cloves
Pinch salt
1/2 cup milk
2 cups figs, chopped
2. cups raisins
2 cups almonds
6 egg whites, beaten stiff

Beat together the butter, sugar, and honey. Beat in the egg yolks and add sifted flour, baking powder, spices and salt, alternately with milk. Stir in the figs, raisins and almonds. Fold in the 6 egg whites which have been beaten stiff. Bake the cake in a well greased 10-inch tube pan. Lining the pan with greased brown paper may provide added protection. Bake at 300 degrees for 2 hours.

Remove cake from pan and cool. After cake has cooled, drizzle with this glaze.

Burnt Jeremiah Syrup:

1 1/2 cups Jeremiah 6:20 (sugar)1/2 cup Genesis 24:45 (water)1/4 cup Genesis 18:8 (butter)

In a 2-quart saucepan over low heat, melt sugar, stirring occasionally to prevent sticking. After sugar melts, continue cooking, stirring continuously, until it is a deep golden brown. Add water and cook, stirring frequently, until smooth. Remove from the heat, add butter and stir till until it melts; allow to cool.

Drizzle over cooled scripture cake and garnish with slivered almonds.


Jenny said...

I've not seen this before! How fun to try...and I bet it's delicious.

Steph said...

It was good. kind of like a fruit cake with the flavor of a spice cake. They boys loved it. Great with tea. I was surprised to find so many different versions of it. I love that it is often found in old cookbooks.

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