Originally, you needed a Bible to look up all the ingredients of this cake. Start with 1/2 cup of Judges 5:25 and blend in 3/4 cup Jeremiah 6:20,. Stir 2 cups I kings 4:22, 1/2 teas Amos 4:5, dash each of Leviticus 2:13 and II Chronicles 9:9. Mix 3 of Jeremiah 17:11 with 1/2 cup Judges 4:19 and 1/3 cup I Samuel 14:25. Stir in 1 cup I Samuel 30:12, 1 cup Nahum 3:12 and 1/2 cup Numbers 17:8. Bake in a greased loaf pan at 325 for 45 minutes. Cool 10 minutes and remove from pan. Brush with a little Proverbs 31:6 Keep in frig 1-2 days wrapped tightly in foil. (Hope I got this code right!) The actual recipe is below. It wasn’t done in the center after 45 minutes so I recommend cutting down on the liquid (skimp buttermilk or egg?)But this was easy and turns out like a light fruitcake. Very nice.
1/2 cup butter
3/4 cup molasses ( I used 1/2 cup brown sugar + 1/4 cup molasses)
2 cups flour
1/2 teas soda
1/2 teas cinnamon
1/4 teas cloves
1/8 teas ginger
3 beaten eggs
1/2 cup buttermilk (1/3 cup??)
1/3 cup honey
1 cup raisins
1 cup dried figs, cut up ( I used dried apples)
1/2 cup almonds
Wine to brush on ( Sherry or brandy?)
Cream butter, stir in molasses (and sugar if used) Sift dry together. Combine eggs, buttermilk and honey in a small bowl. Alternately add wet and dry. Mix well. Stir in fruit and nuts. Bake in one large loaf 9″by5″by3″ or in two smaller loaves at 325 F (170C) for 40-45 minutes. Test with a toothpick to see if center is done. It took longer to bake for me. Cool in pan 10 minutes. Remove to rack. Brush with wine ( or orange juice, it says) Wrap cooled cake in foil and plastic wrap and chill in fridge for 1-2 days. It actually was nice even right after it cooled!
Who ever dreamed this up? I have often read recipes for it, but thought it would be dark and heavy. This is actually a nice cake!