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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This is a recipe I got from a mailing list I was on several years ago. I've never made it, nor have I checked the Scripture references, but I want to keep the recipe handy, so I'm posting it here! Ingredients:
1/2 cup butter (judges 5 -- 25) |
3/4 cup molasses (jeremiah 6 -- 20) |
2 cups flour (i kings 4 -- 22) |
1/2 teaspoon baking soda (amos 4 -- 5) |
1 dash salt (leviticus 2 -- 13) |
1/2 teaspoon cinnamon (ii chronicles 9 -- 9) |
1/4 teaspoon clove (ii chronicles 9 -- 9) |
1/8 teaspoon ginger (ii chronicles 9 -- 9) |
3 eggs, beaten (jeremiah 17 -- 11) |
1/2 cup buttermilk (judges 4 -- 19) |
1/3 cup honey (1 samuel 14 -- 25) |
1 cup raisins (1 samuel 30 -- 12) |
1 cup dried fig, chopped (nahum 3 -- 12) |
1/2 cup almonds, chopped (numbers 17 -- 8) |
1/2 cup wine (proverbs 31 -- 6) or 1/2 cup orange juice (proverbs 31 -- 6) |
Directions:
1. In a large mixing bowl, cream butter until fluffy; blend in molasses.
2. Stir together flour, baking soda, salt and spices in another bowl.
3. Mix eggs, buttermilk, and honey in a third bowl.
4. Add egg mixture and flour mixture alternately to butter mixture; mix well.
5. Stir in raisins, figs and almonds.
6. Turn mixture into a greased and floured 9 x 5 x 3 loaf pan.
7. Bake at 325 degrees for 40 minutes.
8. Loosely cover with foil and bake 50 minutes more.
9. Allow to cool in pan 10 minutes; remove from pan and cool on a wire rack.
10. Brush all sides with wine or orange juice.
11. Wrap in foil and store 1 to 2 days in refrigerator.
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