Sunday Dessert ~ Scripture Cake

Scripture Cake was very popular in the 19th center, but around long before that.  It's definitely a favorite with Southern bakers and this "Southern baking transplant!"  The history says it was invented to bolster familiarity with the Bible.  All the ingredients are named in the Old Testament passages.  Instead of listing ingredients, like usual in recipes, the amount was given plus a Bible verse.  So, here is how the recipe was written, but fear not, I have give it below with the ingredient and the amount:-D

1/2 cup Judges 5:28
1 1/2 cups Jeremiah 6:20
3 (separated) Isaiah 10:14
2 cups Leviticus 24:5
2 tsp. Amos 4:5
1 tsp. Exodus 30:23
1 tsp. each 2 Chronicles 9:9
1/2 tsp. 2 Kings 2:20
1 cup Jeremiah 24:5
1 cup 2 Samuel 16:1
1/2 cup Genesis 43:11

There are a number of versions of Scripture Cake and this one I borrowed from Tammy Algood, author of the wonderful cookbook, Sunday Dinner in the South.  This cake makes a wonderful dessert and my hubby loved the spices, but it can also be served for tea time; another tradition we uphold.

Scripture Cake
1/2 cup unsalted butter, at room temperature
1 1/2 cups granulated sugar
3 large eggs, divided
1 T honey
1/2 cup water
2 cups King Arthur all-purpose flour
2 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. ground mace
1 tsp. ground cloves
1/2 tsp. Kosher salt
1 cup finely chopped figs
1 cup dark or golden raisins
1/2 cups chopped almonds

Preheat oven to 350F-degrees.  Spray a 10-cup Bundt pan (I used my new square one) with a baking spray or grease and flour and set aside.

In a stand mixer, using the paddle attachment, cream the butter and sugar at high speed until light and fluffy.  Add egg yolks, one at a time while the mixer is running.  Scrape down the sides of the bowl with a rubber spatula as needed.  Add the honey and water and mix again.

In a separate bowl, mix the flour, spices and salt together.  Add the chopped figs, raisins, and almonds and toss to coat.  This step helps to ensure the fruit and nuts are equally distributed in the finished cake.

Add this mixture to the butter mixture.  Beat egg whites until stiff and fold into the batter.

Spoon evenly into prepared baking pan and bake for 40-50 minutes until a tester inserted in the center comes out clean.

Cool about 10 minutes, then invert onto a serving platter.

Dust the top with confectioners' sugar and serve.  Garnish with fresh figs, if desired.

This time-honored dessert recipe, with its roots in Biblical learning was the perfect selection for Sunday dessert. Enjoy!