Sunday, June 24, 2018

Simple Scripture Pound Cake

So there is a really fun scripture activity where you look up scriptures from the Bible (King James version) and find ingredients that go into a recipe to make a "scripture cake," but the recipe can be time consuming and it calls for a lot of nuts, figs, and raisins, and the cake resembles a holiday fruitcake more than anything, and not everyone is prone to that kind of cake.

So, to make a simpler version of the scripture cake, I came up with a SCRIPTURE "POUND" CAKE (adapted from Martha Stewart's recipe for Vanilla Pound Cake) that's a lot shorter with less ingredients, making for a quicker activity if there are time constraints. Vanilla was the only ingredient I couldn't find a reference to in the Bible, so I substituted it for almond flavoring.

This makes a great activity for the family or a church group.

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1 cup _______*, softened   Judges 5:25, last clause (butter)
2 cups ________                             1 Kings 4:22, first sentence (flour)
1 cup ________                               Jeremiah 6:20 (sugar)
4 _______                                       Jeremiah 17:11 (eggs)
*add 1/2 tsp _______ if using unsalted butter    Leviticus 2:13 (salt) 
1 tsp _______ extract (or 2 tsp vanilla) Genesis 43:11 (almond)
(no Biblical reference for vanilla)

Preheat oven to 350 degrees. Grease and flour a 6-cup (8 1/2-by-4 1/2-inch) loaf pan; set aside. Using an electric mixer on high speed, beat softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla and salt*. With mixer on low, gradually add flour, beating just until combined (do not overmix). Bake until a toothpick inserted in center of cake comes out clean, about 1 hour (tent with aluminum foil if browning too quickly). Let cool in pan 15 minutes. Invert onto a wire rack and turn upright to cool completely.

Original Scripture Cake
Here is an adaptation of the original "scripture cake" from PRAY COOK BLOG for those who'd like it . . . and it looks quite yummy (picture below):

Grease a 12-cup nonstick Bundt pan with 1 tablespoon Judges 5:25 (butter).
Sprinkle with raw Jeremiah 6:20 (sugar), turning pan to coat.
Sprinkle 1/3 cup chopped Genesis 43:11 (almonds) evenly into the bottom of the pan and set aside.

In a large mixer bowl, beat 1 cup Judges 5:25 (butter) along with 1½ cups Jeremiah 6:20 (sugar) beating until light and fluffy.Beat in 4 Jeremiah 17:11 (eggs), one at a time.

Combine 2 cups Exodus 29:2 (flour) and mix with the following ingredients: 2 teaspoons Amos 4:5 (baking powder), 2 Chronicles 9:9 to taste (cloves, allspice, nutmeg), 2 teaspoons Exodus 30:23 (Cinnamon), and a pinch of Mark 9:50 (salt)

Add to the Judges 5:25 mixture; beat at low speed until well combined. Stir in: 1 tablespoon 1 Samuel 14:25 (honey) along with 1/2 cup 1 Samuel 30:12 (raisins) and 2 cups chopped dried Song of Solomon 2:13 (figs)

Mix in 1 cup slivered or chopped Numbers 17:8 (almonds) and remaining 2/3 cup chopped Genesis 43:11 (walnuts). Add in 4 cups cored, peeled, and coarsely chopped Psalms 17:8 (apple)

Follow Solomon’s advice for making good boys in Proverbs 23:14 (beat - I know, I cringe when I read this one)

Spoon batter into prepared pan. Bake in 350 degree oven until wooden pick inserted near center comes out clean, about 50 to 60 minutes.  Cool in pan 15 minutes; invert onto wire rack and cool completely.  Best if prepared 1 day before serving.  Store cake at room temperature.  Serve with a dollop of whipped cream!

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