Scripture Cake Contest Results and Recipe

Last week in FLAVOR there were several responses to the Scripture Cake quiz. The winner is Lou Schoonover of Athens. She will receive an autographed copy of Favorite FLAVOR, the new cookbook by Food Editor, Christine Gardner.

If you did not win but would still like a book, they are available for sale by calling 903-597-1121 or by visiting Sweet Gourmet in the Tyler French Quarter or FRESH by Brookshire's. They are also available at Texas Art Depot in Palestine.

Scripture Cake Recipe


1 cup butter (Proverbs 30:33)

1 3/4 cup sugar (Jeremiah 6:20)

1/4 cup honey (Proverbs 24:13)

6 eggs (Job 39:14)

1 1/2 teaspoons ground cinnamon (Exodus 30:23)

1 teaspoon allspice (1 Kings 10:2)

1 teaspoon ground nutmeg (1 Kings 10:2)

3 teaspoons baking powder, plus 1 teaspoon baking soda (Amos 4:5)

1 teaspoon salt (Leviticus 2:13)

3 3/4 cup unsifted all-purpose flour (1 Kings 4:22)

1 cup buttermilk (Judges 4:19)

2 cups raisins (1 Samuel 30:12)

2 cups dried figs, cut up (Revelations 6:13)

1 cup almonds, chopped (Numbers 17:8)


Preheat oven to 300 degrees. Heavily grease and flour a 10 inch tube or Bundt pan or 2 loaf pans. In a large bowl with electric mixer at medium speed, beat butter until smooth. At low speed, add sugar gradually; beat in well. Clean beaters. Blend in honey at low speed. Add eggs, one at a time, beating at medium-high speed after each addition. On a large sheet of waxed paper, combine cinnamon, cloves, allspice, nutmeg, baking powder, baking soda, salt and 3 1/4 cups flour. Add blended dry ingredients to batter alternately with buttermilk. Toss reserved 1/2 cup flour with raisins, figs and almonds. Gently fold fruit and nuts into batter. Pour batter into pan. Cut through batter with knife to distribute evenly. Bake for about 1 1/2 hours or until a cake tester poked into the center comes out clean. Let cool in pan 30 minutes, then turn out onto rack to cool completely.

Recipe by First Lady Dolley Madison





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