Scripture Cake Food

SCRIPTURE CAKE

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

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.

SCRIPTURE CAKE

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.

SCRIPTURE CAKE

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

Steps:

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