Scripture Cake - cooking recipe

Ingredients

3 1/2 c. sifted all-purpose flour (1 Kings 4:22)
3 tsp. baking powder (Galatians 5:9)
1/4 tsp. salt (Leviticus 2:13)
1 1/2 tsp. ground cinnamon (1 Kings 10:2)
1/2 tsp. ground nutmeg (1 Kings 10:2)
1/2 tsp. ground cloves (1 Kings 10:2)
1 tsp. ground allspice (1 Kings 10:2)
1 c. (2 sticks) butter, softened (Judges 5:25)
2 c. firmly packed brown sugar (Jeremiah 6:20)
2 tsp. honey (Exodus 16:31)
6 eggs (Luke 11:12)
1 (8 oz.) pkg. pitted dates, chopped (Deuteronomy 34:3)
2 c. white raisins (1 Samuel 30:12)
1 c. walnuts, chopped (Solomon 6:11)
1 c. milk (Judges 5:25)

Preparation

Grease and flour a 10 x 4-inch angel cake tube pan.
Preheat oven slow to 325\u00b0.
Sift flour, baking powder, salt, cinnamon, nutmeg, cloves and allspice onto wax paper.
Beat the butter, sugar, honey and eggs in a large bowl with electric mixer until light and fluffy for 3 minutes.
Sprinkle 1/4 cup flour mixture over fruits and nuts.
Add remaining flour mixture alternately with milk to the fluffy butter mixture, beating until smooth. Stir in fruits and nuts.
Spoon into prepared pan.
Bake in preheated slow oven at 325\u00b0 for 1 hour and 30 minutes, or until top springs back when lightly touched with fingertip.
Cool on wire rack in pan for 20 minutes.
Loosen around edges with knife. Turn out on rack.
Cool completely.
Wrap in foil or plastic. Cake slices best the next day.
Makes 6 servings.