(Farmhouse-Style Fruit Cake)
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)
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