Scripture Cake

Total Time: 2 hrs 10 mins Preparation Time: 40 mins Cook Time: 1 hr 30 mins

Ingredients

• 1/2 lb raisins (approximately 1 1/2 cups)
• 1/2 lb dried fig, trimmed and quartered (approximately 1 1/3 cups)
• 1/2 lb unsalted butter, softened (1 cup)
• 1 cup granulated sugar
• 1 tablespoon honey
• 3 eggs
• 3 cups all-purpose flour
• 1 pinch salt
• 1 teaspoon baking powder
• 1 teaspoon mixed spice
• 2 ounces sliced almonds (approximately 1/3 cup)
• milk, as needed

Recipe

• 1 preheat oven to 300ã‹å¡ 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.
• 2 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.
• 3 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.
• 4 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.
• 5 cool the cake in its tin on a rack for about ten minutes, then remove the cake from the tin to cool completely.