This recipe comes from my Grandmother variations of it can be found all over the internet. Two variations are here. They use a clever pairing of products from the bible almost all of these ingredients can be found in multiple places in the bible a little later I will add some.There is some additional information concerning fruitcakes. Storage,lifespan and Recipe tips are included below.
Scripture Cake
Ingredients
4 1/2 cups Flour (II Samuel 13:8)
1 Cup Butter (Psalms 55:21)
2 Cup Sugar (Jeremiah 6:20) or Isaiah 43:24
2 Cups Raisins (I Samuel 30:12)
2 Cups Figs (Judges 9:11) or (I Samuel 30:12)
2 Cups Almonds (Numbers 17:8)
2 Tablespoons Honey (Isaiah 7:15)
1 pinch Of Salt approximately 1/8 of teaspoon (James 3:12)
6 Whole Eggs (Isaiah 10:14)
1/2 cup milk (Exodus 3:8)
2 teaspoons Leaven (Leviticus 6:17) (baking powder)
Season to Taste with Spices (II Chronicles 9:1)
Mix all ingredients together to create this divine to cake. Bake in 325°F oven for about one hour and 15 minutes.
An interesting note about sugar it is all derived from cane sugar we get dark brown sugar from almost unprocessed cane sugar. We Get light brown sugar from semi processed cane sugar. White sugar also is derived from cane sugar but is completely processed in order to have its white color it is done with the bleaching process.
Some other seasonings that can be added are cinnamon nutmeg allspice vanilla mace or cloves.
Another method for a good fruitcake is as follows
Having all the ingredients at room temperature about 70°F and the oven preheated to 325 Fahrenheit and greased pans ready a size of 8.5 x 4 in half inch loaf pans. You can line the bottom and sides with wax or parchment paper for easier removal you may need 2 pans.
Measure
4 cups sifted all-purpose flour
Mix 1/2 cup flour with:
1 cup chopped nuts preferably slivered almonds
1 cup golden raisins
1/2 cup thinly sliced candied Citron are candied orange or lemon peel
1/4 Cup Candied pineapple
1/4 Cup Candied Cherries
1/2 cup shredded sweetened dried coconut
Whisk Together the Remaining Flour with:
1 teaspoon baking powder
1/2 teaspoon salt
Beat in a large bowl until creamy about 30 seconds:
three fourths of a cup, or 1 1/2 sticks unsalted butter
Gradually add, beating on high-speed, and until light and fluffy 5 to 7 minutes.
2 cup of sugar
Beat In One a Time
five large eggs
Beat in 1 teaspoon vanilla
On low speed, gradually beat in flour – baking powder, mixture until thoroughly combined. Fold in floured nuts and fruits. Divide the batter between the pans and spread evenly. Bake until a toothpick inserted in the center comes out clean, about one hour. To cool and remove from the pan,
It Is Noted that most fruitcakes are made with the addition of an alcohol. When the cake is cool, you can puncture it a few times with a skewer. Very slowly pour over the top of it drop by drop up to 1 cup per 2 1/2 pounds heated but not boiling liquor such as Brandy, bourbon, rum, or wine. Allow the cake to absorb the liquid be aware however that liquid soaked fruitcakes as well as those wrapped in spirit soaked cloth's tend to crumble. However when they're well saturated with alcoholic liquors, which raise the spirits and keep down mold, and are buried in powdered sugar in tightly closed tins, they have been reported to be enjoyed as long as 25 years after baking although that seems a little extensive. Another Note You can also use dried apricots pears and dried dates if you don't care for the usual recipe ingredients.
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