Bible Cake Recipe

Name: Bible Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. Judges 5:25 (butter); 2 c. Jeremiah 6:20 (sugar); 2 tsp. 1 Samuel 14:25 (honey); 6 Jeremiah 17:11 (eggs); 1/2 c. Judges 4:19 (milk); 4 1/2 c. 1 Kings 4:22 (flour); 2 tsp. Amos 4:5 (salt); 1 c. 1 Samuel 30:12 (raisins); 1 c. Nahum 3:12 (figs); 2 Chronicles 9:9 (spices to taste)

Servings: persons

1 c. Judges 5:25 (butter)
2 c. Jeremiah 6:20 (sugar)
2 tsp. 1 Samuel 14:25 (honey)
6 Jeremiah 17:11 (eggs)
1/2 c. Judges 4:19 (milk)
4 1/2 c. 1 Kings 4:22 (flour)
2 tsp. Amos 4:5 (salt)
1 c. 1 Samuel 30:12 (raisins)
1 c. Nahum 3:12 (figs)
2 Chronicles 9:9 (spices to taste)

1
Cream together the butter, sugar and honey.
2
Beat eggs until frothy.
3
Add milk to creamed mixture.
4
Sift together salt and flour.
5
Mix with the rest of the ingredients.
6
Raisins and figs are chopped and lightly floured before adding.
7
Beat a good 5 minutes.
8
Bake in a 9 x 2 x 13-inch pan (greased) in a 375u00b0 oven for 30 minutes or until inserted toothpick comes out dry.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 c. Judges 5:25 (butter), 2 c. Jeremiah 6:20 (sugar), 2 tsp. 1 Samuel 14:25 (honey), 6 Jeremiah 17:11 (eggs), and more.

Yes, Bible Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Bible Cake

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