This week, Roy decided that with Easter nearly upon us, he would like to create something in honour of the celebration. He was going through his old cookbooks and came across an interesting recipe for ‘Bible Cake’ which he thought sounded tasty, and just the thing for an Easter celebration morning tea. The resulting cake was quite dense, but very tasty. In fact, it was so delicious that his friends had eaten the whole cake before he got a photo of the finished product! Roy thought he should share the recipe, especially since the cake was so tasty, and so appropriate for the celebrations! So this week, Roy Creates Bible Cake.
This cake uses only ingredients which are found in references in The Bible. The Ingredients are:
- 250 grams of butter (Judges 5, V 25) This originally would have been oil, but the recipe has extrapolated to butter.
- 250 grams of castor sugar (Jeremiah 6, V 20)
- 1 tablespoon of honey (I Samuel 4, V 25)
- 3 eggs, lightly beaten with a fork (Jeremiah 17, V 11)
- 250 grams of raisins (I Samuel 30, V 12)
- 250 grams of soft dried figs, chopped (Nahum 3, V 12)
- 60 grams of slivered or flaked almonds (Numbers 17, V 8)
- 500 grams of plain flour (1 Kings 4, V 22)
- 1 level teaspoon of mixed spice (11 Chronicles 9, V 9)
- A pinch of salt (Leviticus 2, V 13)
- 1 level teaspoon of baking powder (Amos 4, V 5)
- 3 tablespoons of milk (Judges 4, V 9)
Method:
- Line a round 20cm cake tin with baking paper (or grease thoroughly) and preheat the oven to 160 degrees celsius
- Cream the butter, sugar and honey
- Beat in the eggs
- Fold in the raisins, chopped figs and almonds
- Sift the flour, spice, salt and baking powder
- Alternately add the flour mix and milk, mixing thoroughly with each addition. The dough is very thick and sticky, but don’t worry!
- Transfer the dough to the cake tin and level
- Hollow out the centre of the cake so there is a dip in the middle
- If you like, sprinkle nuts over the cake to decorate
- Bake for 2 hours, or until a skewer inserted into the centre of the cake comes out clean
- Cool in the tin for 10 minutes, then turn onto a wire rack to cool completely.