Many years ago-who knows how many-someone maybe in Europe or early North America with knowledge of both baking and the Bible came up with a clever cake recipe that went the rounds, being passed among friends and relatives.
Mothers handed the recipe down to daughters, maybe as a learning tool. Some say it became an early trivia game as women gathered, perhaps at a quilting bee, and tried to name the Biblical passages the ingredients refer to. The recipe, modified as it was passed along-some are more spice cakes, some fruitcakes-would later often be included in community and church cookbooks compiled as fundraising projects. The Scripture Cake certainly must have sent many women to their Bibles to unravel its mystery.
I admit I never tried to answer the puzzle myself. It was only when I told a friend, Bette Perry, that I was doing a story on the age-old dried figs and dates that she brought me her recipe, all deciphered and written out by hand. She also brought me a piece of the cake and, having sampled it, I gained even more respect for the person who created the original recipe.
Here's Bette's recipe-and how she interpreted the ingredients:
Scripture Cake
Judges 5:25: He asked water, and she gave him milk; she brought forth butter in a lordly dish. (8 ounces/250 g butter, softened)
Jeremiah 6:20: To what purpose cometh there to me incense from Sheba, and the sweet cane from a far country? (2 cups/500 mL sugar)
Isaiah 10:14: And my hand hath found, as a nest, the riches of the people; and as one gathereth eggs that are left, have I gathered all the earth. (6 eggs)
Exodus 16:31: And the house of Israel called the name thereof Manna; and it was like coriander seed, white, and the taste of it was like wafers made with honey. (1 tablespoon/15 mL honey)
1 Kings 4:22: And Solomon's provision for one day was thirty measures of fine flour, and threescore measures of meal. (31/2 cups /875 mL all-purpose flour)
1 Kings 10:2: And she came to Jerusalem with a very great train, with camels that bare spices, and very much gold, and precious stones. (2 teaspoons/10 mL cinnamon; 1 teaspoon/5 mL grated nutmeg; 1/2 teaspoon/2 mL ground cloves; 1/2 teaspoon/2 mL ground allspice)
Leviticus 2:13: And every oblation of thy meat offering shalt thou season with salt. (1/2 teaspoon/2 mL salt; 4 teaspoons/20 mL baking powder)
1 Samuel 30;12: And they gave him a piece of a cake of figs, and two clusters of raisins. (2 cups/500 mL chopped figs; 2 cups/500 mL raisins)
Numbers 17:8: And it came to pass, that on the morrow Moses went into the tabernacle of witness, and, behold, the rod of Aaron for the house of Levi was budded, and brought forth buds, and bloomed blossoms, and yielded almonds. (1 cup/250 mL chopped almonds)
Genesis 24:20: And she hasted, and emptied her pitcher into the trough, and ran again unto the well to draw water, and drew for all his camels. (1 cup/250 mL water)
Method: Grease and flour two 9x5-inch (23x13 cm) loaf pans. In a large mixing bowl, beat butter until smooth and creamy. Slowly add sugar, and continue beating until well blended.
Add eggs, one at a time, beating well after each. Beat in honey. Combine 31/4 cups (800 mL) of the flour with spices and baking powder, and sift together. Toss figs, raisins and almonds with remaining 1/4 cup (50 mL) flour. Add flour mixture to butter mixture in two stages alternately with the water. Stir in floured fruits and nuts. Mix until smooth.
Divide batter evenly between the two prepared pans. Bake at 325°F (160°C) for 1 hour and 15 minutes. Remove from oven and let cool on racks for 10 minutes. Turn out onto racks, and cool completely. May be served with Lemon Sauce, if desired. Cakes freeze well.