Scripture Cake is a charming and educational dessert that ties together culinary creativity with Biblical verse references. Each ingredient is paired with a scripture citation, encouraging bakers to look up the verses to discover the components. Popular in church and Sunday school events during the late 19th and early 20th centuries, this cake serves both as a sweet treat and a fun scripture scavenger hunt. The result is a moist, spiced fruit-and-nut cake that can be enjoyed with tea, coffee, or as part of a festive celebration.
Ingredients
- 1 cup butter (Psalm 55:21 – “smoother than butter”)
- 6 eggs (Isaiah 10:14 – “eggs”)
- 1 tsp baking powder (1 Corinthians 5:6 – “a little leaven”)
- 1 cup sugar (Jeremiah 6:20 – “sweet cane”)
- 2 cups flour (1 Kings 4:22 – “fine flour”)
- 3 cups raisins (1 Samuel 30:12 – “a cake of raisins”)
- 3½ cups chopped almonds (1 Kings 4:22 – “nuts”)
- A little salt (Leviticus 2:13 – “season with salt”)
- 1 tsp cinnamon (1 Samuel 14:25 – interpreted as sweet spice from honey context; traditional recipes use cinnamon)
- 1 tsp nutmeg (Numbers 17:8 – traditional recipes often include nutmeg as part of the spice blend)
- “Season to taste” spices interpreted as a traditional mix of cinnamon, nutmeg, and cloves (1 Kings 10:10 – “spices”)
Instructions
Step 1: Prepare the Oven
- Preheat oven to 325°F (163°C). Grease and flour a large loaf pan or bundt pan.
Step 2: Cream the Butter and Sugar
- In a large mixing bowl, cream together butter and sugar until pale and fluffy.
Step 3: Add the Eggs
- Beat in eggs one at a time, mixing well after each addition.
Step 4: Combine Dry Ingredients
- In a separate bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and spices.
Step 5: Mix Batter
- Gradually add dry ingredients to the creamed mixture, stirring until just combined.
Step 6: Fold in Fruits and Nuts
- Gently fold in raisins and chopped almonds until evenly distributed.
Step 7: Bake the Cake
- Pour batter into prepared pan and bake for about 1 hour 15 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Cool and Serve
- Cool in pan for 15 minutes, then turn out onto a wire rack to cool completely before slicing.
Tips
- Use Queen of Sheba–style spices (cinnamon, cloves, nutmeg) per the final line on the card.
- Soak raisins in water or milk for 15 minutes to prevent dryness.
- Substitute part of the raisins with figs (1 Samuel 30:12 reference includes both).
- A tube or Bundt pan works very well due to dense batter.
- Line the pan with parchment to prevent sticking.
- Add lemon zest or vanilla for aroma if desired.
- Toast almonds lightly to deepen flavor.
- Dust fruit in flour to prevent sinking while baking.
- This cake stores extremely well and tastes better the second day.
- Serve plain, sugared, or lightly glazed.
Nutrition
Calories: 430kcalCarbohydrates: 50gProtein: 8gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 2.35gMonounsaturated Fat: 8.7gTrans Fat: 0.6gCholesterol: 115mgSodium: 120mgPotassium: 300mgFiber: 4gSugar: 30gVitamin A: 450IUVitamin C: 1mgCalcium: 40mgIron: 2mg
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