Scripture Cake Recipe

Name: Scripture Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. margarine or butter (Judges 5:25); 1 3/4 c. sugar (Jeremiah 6:20); 1/4 c. honey (Proverbs 24:13); 6 eggs (Job 39:14); 3 3/4 c. unsifted all-purpose flour (1 Kings 4:22); 1 tsp. salt (Leviticus 2:13); 1 c. water or substitute cold buttermilk (Genesis 24:11); 2 c. raisins (1 Samuel 30:12); 2 c. cut up dried figs (Revelation 6:13); 1 c. chopped almonds (Numbers 17:8); 3 tsp. baking powder and 1 tsp. baking soda (Amos 4:5); spices (1/2 tsp. ground cloves, 1 tsp. ground allspice and 1 tsp. ground nutmeg; 1 Kings 10:2)

Servings: persons

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

1
Preheat oven to 300u00b0.
2
Heavily grease and flour a 10-inch tube pan or Bundt pan.
3
In a large bowl, with electric mixer at medium speed, beat butter until smooth.
4
At low speed, add sugar and honey; mix well.
5
Mix flour, salt, baking powder, baking soda and all of the spices together in a separate bowl.
6
Add eggs to mixture, one at a time.
7
Add dry ingredients to batter alternately with buttermilk.
8
Gently fold in fruit and nuts into batter.
9
Pour batter in pan.
10
Bake for 1 1/2 hours or until toothpick test comes out clean.
11
Cool in pan for 30 minutes.

2697

kcal

Calories

144

Fat

306

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 c. margarine or butter (Judges 5:25), 1 3/4 c. sugar (Jeremiah 6:20), 1/4 c. honey (Proverbs 24:13), 6 eggs (Job 39:14), and more.

Yes, Scripture 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.

That's it — enjoy your meal!

Scripture Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions