Scripture Cake - cooking recipe

Ingredients

1 c. Judges 5:25 (last clause, butter or margarine)
1 3/4 c. Jeremiah 6:20 (sugar)
1/4 c. Proverbs 24:13 (honey)
6 Job 39:14 (eggs)
1 1/2 tsp. 1 Kings 10:2 (spices: ground cinnamon, 1/2 tsp. cloves, 1/2 tsp. ground allspice and 1 tsp. ground nutmeg)
3 tsp. Amos 4:5 (baking powder plus 1 tsp. baking soda)
1 tsp. Leviticus 2:13 (salt)
3 3/4 c. 1 Kings 4:22 (unsifted all-purpose flour)
1 c. Genesis 24:11 (water, substitute 1 c. cold buttermilk)
2 c. 1 Samuel 30:12, second clause (raisins)
2 c. Revelations 6:13 (figs, cut up and dried)
1 c. Numbers 17:8 (chopped almonds)

Preparation

Preheat the oven to 300\u00b0.
Heavily grease and flour a 10-inch tube or Bundt pan or two (9 x 5 x 3-inch) pans.
In a large bowl at medium speed, beat butter until smooth.
At low speed, add sugar gradually, beating well.
Clean beaters.
Blend in honey at low speed.
Add eggs, one at a time, beating at medium high speed after each addition.
On a large sheet of waxed paper, combine cinnamon, cloves, allspice, nutmeg, baking powder, baking soda, salt and 3 1/4 cups flour.
Add blended dry ingredients to batter alternately with buttermilk.
Toss reserved 1/2 cup with raisins, figs and almonds; add to mixture.
Pour batter into pan.
Cut through batter with knife to distribute evenly.
Bake 1 1/2 hours or until cake tester poked in center comes out clean.
Let cool in pan 30 minutes.
Turn out on a rack to cool.
Top with your own favorite frosting.