Articles - Miscellaneous

18th Century Bible Cake (courtesy of Vicki Scriven)

18th Century Ingredients	Today's Ingredients
4½ cupfuls 1st Kings 4, 22	625g (22oz) plain flour
2 cups Jeremiah 6, 20	30g (12oz) soft brown sugar
2 cupfuls 1st Samuel 30, 12	350g (12 oz) raisins
1 cupful Numbers 17, 8	125g (4oz) blanched whole almonds chopped
6 tablespoons Jeremiah 17, 11	3 size 3 eggs
A pinch of Leviticus 2, 13	A pinch of salt
Season to taste 2nd Chron 9, 9	½ tsp grated nutmeg
1½ cupfuls Judges 5, 25 (last clause)	1½ tsp mixed spice
2 cupfuls Nahum 3, 12	350g (12oz) butter
2 tbsp 1st Samuel 14, 25	350g (12 oz) ready-soaked dried figs, chopped
½ cup Judges 4, 19 (last clause)	2 tbsp runny honey
1 teas of Amos 4, 5	150 ml (5 fl oz) milk
Follow Solomon's prescription for making a good boy	1 tsp baking powder (leaven)
Prov 23, 14 and you will have a good cake

Grease and line a 20-23cm/8-9in deep sided cake tin. Cream together the butter and sugar, gradually add the beaten eggs. Sieve the dry ingredients and fold into the creamed mixture alternately with the almonds, figs, raisins, milk and honey. Mix well. Smooth the top and bake for 2½ hours at 150oC/275oF.

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