St Margaret's News July 2017 - Page 9

Scripture Cake (Farmhouse-Style Fruit Cake) Ingredients 1 cup (225g) Judges 5:25, last clause (unsalted butter, softened) 1 cup (225g) Jeremiah 6:20 (light brown muscovado sugar) 1 tablespoon I Samuel 14:25 (honey) 3 Jeremiah 17:11 (medium eggs) 1 cup (225g) I Samuel 30:12 second food (raisins) 1 cup (175g) Nahum 3:12 (soft dried figs), chopped 1/4 cup (85g) Numbers 17:8 (almonds), blanched and chopped 2 cups (350g) 1 Kings 4:22 (light brown plain flour) 1 teaspoon II Chronicles 9:9 (mixed spice) 1 teaspoon Amos 4:5 (baking powder) 6 tablespoons Judges 4:19 last sentence (milk) Pinch of Leviticus 2:13 (salt) Directions Using a wooden spoon, electric whisk or beater, beat the Judges 5;25, last clause with the Jeremiah 6:20 and the I Samuel 14:25 until creamy, lighter in colour and fluffy. Gradually beat in the 3 Jeremiah 17:11, beating well after each addition (following Solomon’s advice in Proverbs 23:14 to “beat well”. Stir in I Samuel 30:12. Using kitchen scissors chop up the Nahum 3:12, discarding the stalks, and stir into the mixture with the Numbers 17:8. Mix I Kings 4:22 with II Chronicles 9:9, Leviticus 2:13, and Amos 4:5 and fold into the mixture with Judges 4:19. When thoroughly combined, spoon the mixture into a 20cm round deep cake tin, greased and lined with baking paper, and spread evenly. Bake in the preheated oven at 325F for about 2 hours, or until a skewer in- serted into the centre of the cake comes out clean. If the top browns too quickly, cover with a sheet of greaseproof paper. Stand the tin on a wire cooling rack and leave to cool completely before turning the cake out of the time and removing the paper. Wrap in foil and keep for a couple of days before cutting - (Editor’s note: and bringing it to the church for morning tea following a service.) - contributed by Judy Biggs St Margaret’s News 9 July 2017