“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!”
READY IN:
1hr 5mins
YIELD:
1 loaf
UNITS:
US

Ingredients Nutrition

  • 12 cup butter (Judges 5 -- 25)
  • 34 cup molasses (Jeremiah 6 -- 20)
  • 2 cups flour (I Kings 4 -- 22)
  • 12 teaspoon baking soda (Amos 4 -- 5)
  • 1 dash salt (Leviticus 2 -- 13)
  • 12 teaspoon cinnamon (II Chronicles 9 -- 9)
  • 14 teaspoon clove (II Chronicles 9 -- 9)
  • 18 teaspoon ginger (II Chronicles 9 -- 9)
  • 3 eggs, beaten (Jeremiah 17 -- 11)
  • 12 cup buttermilk (Judges 4 -- 19)
  • 13 cup honey (1 Samuel 14 -- 25)
  • 1 cup raisins (1 Samuel 30 -- 12)
  • 1 cup dried fig, chopped (Nahum 3 -- 12)
  • 12 cup almonds, chopped (Numbers 17 -- 8)
  • 12 cup wine (Proverbs 31 -- 6) or 12 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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