Bible Fruit Cake Recipe

Name: Bible Fruit Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. Psalms 55:21, use either or both; 2 c. Jeremiah 6:20, last part of verse; 6 Job 39:14; 3 Tbsp. 1 Samuel 14:25; 1/2 c. Judges 4:19, first sentence; 4 1/2 c. 1 Kings 4:22, first part verse; 2 tsp. Leviticus 2:13; 2 tsp. Amos 4:5; 1/2 tsp. each 2 Chronicles 9:9 (cinnamon, cloves, nutmeg); 2 c. Numbers 17:8, chopped; 2 c. both things in 1 Samuel 30:12, chopped (4 c.)

Servings: persons

1 c. Psalms 55:21, use either or both
2 c. Jeremiah 6:20, last part of verse
6 Job 39:14
3 Tbsp. 1 Samuel 14:25
1/2 c. Judges 4:19, first sentence
4 1/2 c. 1 Kings 4:22, first part verse
2 tsp. Leviticus 2:13
2 tsp. Amos 4:5
1/2 tsp. each 2 Chronicles 9:9 (cinnamon, cloves, nutmeg)
2 c. Numbers 17:8, chopped
2 c. both things in 1 Samuel 30:12, chopped (4 c.)

1
Mix in large bowl in order given, beating in eggs until light and fluffy.
2
When you get to nuts and fruit mix by hand, following Solomon's advice for making a good boy (Proverbs 23:14) and you will have a good cake.
3
Bake at 250u00b0 for 2 1/2 hours in 4 small bread pans (7 3/8 x 3 5/8 x 2 1/4-inch), buttered and bottoms lined with brown paper, buttered.
4
Allow to cool in pans, on sides on rack.
5
Run knife around edges and turn out.
6
Good eaten now or better aged, wrapped in cheesecloth soaked in sherry or whiskey. Wrap in foil, store in a cool place.

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 11 ingredients. The key ingredients include: 1 c. Psalms 55:21, use either or both, 2 c. Jeremiah 6:20, last part of verse, 6 Job 39:14, 3 Tbsp. 1 Samuel 14:25, and more.

Yes, Bible Fruit 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 Fruit Cake

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