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CAKE
Ingredients:
Original recipe makes 1 - 9x13 inch pan Change Servings
4 1/2 cups all-purpose flour (1 Kings 4:22)
1 cup milk, Judges 5:25
2 cups white sugar, Jeremiah 6:20
2 cups figs (Nahum 3:12), chopped
2 cups raisins, 1 Samuel 30:11
2 cups almonds, Numbers 17:8
2 teaspoons honey, 1st Samuel 14:25
1/2 teaspoon salt, Leviticus 2:13
2 teaspoons baking soda
Instructions:
Cream Genesis 18 with Jeremiah 6. Beat in yolks of Isaiah 10, one at a time. Sift together Leviticus 24; 2 Kings 2; Amos 4; Exodus 30; and 2 Chronicles 9.
Blend into creamed mixture alternately with Judges 4. Beat whites of Isaiah 10 till stiff; fold in. Fold in chopped Genesis 43; Jeremiah 24; and 2 Samuel 16. Turn into 10-inch tube pan that has been greased and dusted with Leviticus 24.
Bake at 325 degrees F until it is golden brown or Gabriel blows his trumpet, whichever happens first. Bake for an hour and ten minutes. Remove from oven. After fifteen minutes, remove it from the pan. Cool completely. Drizzle over it some Burnt Jeremiah Syrup.
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, combine flour, milk, sugar, figs, raisins, almonds, honey, salt and baking soda. Mix thoroughly.
Pour into prepared 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until edges pull away from pan.
http://allrecipes.com/recipe/bible-cake/
Who will be first to translate,.........................
