Scripture Cake

Scripture Cake

One of the many pleasures of reading Sharyn McCrumb’s Appalachian Ballad novels is learning about the legends and customs of the people who live in the Appalachian Mountains. For example, Nora Bonesteel bakes a Scripture Cake in The Rosewood Casket.

She (Sharyn, not Nora) gave me permission to share it here. She also warned me if I got the recipe wrong I would hear about it from readers. She told me her book had inspired bakers on four continents.

4 ½ cups: 1 Kings 4:22

I cup: Judges 5:25

2 cups: Jeremiah 6:20

2 cups: 1 Samuel 30:12

2 cups: Nahum 3:12

2 cups: Numbers 17:8

2 tbsp: 1 Samuel 14:25

pinch: Leviticus 2:13

½ cup: Judges 4:19

2 tbsp: Amos 4:5

6 of: Jeremiah 17:11

Mix like a fruitcake and at 350 degrees for 50 minutes, or until done.

A slightly different version for those who don’t want to thumb through their bibles:

Ingredients:

½ cup butter, Judges 5:25

1 ½ cups white sugar, Jeremiah 6:20

3 eggs, Isaiah 10:14

2 cup[s all-purpose flower, 2 Kings 4:22

2 teaspoons baking powder, Luke 13:21

1 teaspoon ground cinnamon, 1 Kings 10:10

1 teaspoon ground mace, 1 Kings 10:10

1 teaspoon ground cloves, 1 Kings 10:10

½ teaspoon salt, Leviticus 2:13

½ cup water, Genesis, 43:24

1 tablespoon honey, Proverbs 24:13

I cup figs, 1Samuel 30:11

1 cup raisins, 1 Samuel 30:11

½ cup almonds, Genesis 43:11

Blend butter, sugar, spices and salt. Beat egg yokes and add. Sift in baking powder and flour, then add water and honey. Put fruits and nuts through a food processor and flour well. Fold in stiffly beaten egg whites. Pour into a 13 x 9-inch pan and bake at 375 degrees F for one hour.

Enjoy!