Scripture Fruit Cake



A great cake for all Holidays!


The Bible often likens the Word of God to food.
Job had an "appetite for God's Word
more than for his necessary food" (Job 23:12).

The Psalmist regarded the Word as "sweeter than honey from the honeycomb"
(Psalm 19:10).

In the Book of Revelation,
John was instructed to take Gods Word and "eat the book"
(Revelation 10:9).

This fun recipe is another way of eating Gods Word.
It is my version of a similar recipe
which appeared some time ago in the Jerusalem Post.
I am sure that the children of the house
will have a great time in helping make thiscake.
Have the older children look up the scriptures to find the ingredients.
(Note: the fruit used in this recipe is dried rather than candied.)

1 cup golden raisins (I Samuel 25:18: ". . .a hundred clusters of raisins.")
1 cup figs, chopped (Isaiah 34:4: ". . .fig from the fig tree.")
1 cup almonds, finely chopped (Numbers 17:23: ". . .bore ripe almonds.")
1 cup dates, chopped (Exodus 15:27: ". . .there were seventy palms.")
1-1/2 cups flour (Leviticus 2:5: " . . .fine flour, unleavened.")
1 pinch salt (Leviticus 2:13: " . . .season with salt.")
1 tsp. cinnamon (Exodus 30:23: ". . .of sweet cinnamon.")
1 dash ginger and allspice (Song of Solomon 4:10: ". . .all manner of spices.")
1 tsp. baking powder (Amos 4:5: ". . .of that which is leavened.")
3 large eggs (Isaiah 10:14: ". . .one gathereth eggs.")
1 cup sugar (Jeremiah 6:20: ". . .and the sweet cane.")
1/2 cup vegetable oil (Numbers 11:8: ". . .cake baked with oil.")
1 tbsp. honey (Judges 14:18: ". . .what is sweeter than honey.")

Preheat oven to 325 degrees (F) or 165 degrees (C).
In a medium bowl, combine raisins, dates, figs, and almonds.
Set aside. In a large bowl beat eggs until light.
Gradually add sugar and continue beating for 5 minutes.
Add oil and honey slowly and continue beating another 5 minutes.
Add flour, salt, baking powder, and spices, a little at a time.
Stir until well-blended.
Finally, fold in fruit and nuts.
Pour into well-greased 5" x 9" loaf pan or two smaller loaf pans.
Bake about 1-1/2 hours for large loaf or
45 minutes to 1 hour for smaller loaves.
Let cool for a few hours.
Slice with sharp knife.
Keeps well in refrigerator.

From Betsy Gerrish from "Whats Cookin' in Jerusalem"

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Supplied for Our Devotions by Keith Todd - Sermon Fodder


A final note:

shall we call it Food for thought.....

We should ensure that we digest that which you take in

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