|
" Heavens Angels Recipes "
Thought
I'd start by saying
It's such a lovely day
Come with me and join me
There's more to come
your way
I'd like to introduce
you
To recipes divine
Carried on within this
heart
I'll share with you on
line
So lets now sit together
Share a cup a tea
Talk about life's wonder
Those old time recipes
Delightful dishes made
From love within the
past
Journals of their bounty
For years have been
amassed
Have a special recipe
I want to share to day
Made of love and
kindness
I'm sending it your way
If you have a moment
Be sure to send a friend
My recipes are treasured
So please do come again.
~Francine
Pucillo ~
Šused
with permission
Please send us your Favorite Recipes
We will add them to the Cook Book
With Your name on them.
Bible Cake
Ingredients:
1 Cup golden raisins (1 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 Tblsp. honey (Judges 14:18..."what is sweeter than honey?)
Preheat oven to 325 degrees (F).
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 the fruit and nuts.
Pour into well-greased 5"x9" loaf pan or two smaller pans.
Bake about 1 1/2 hours for large loaf,
45 minutes to 1 hour for smaller loaves.
Let cool for a few hours then slice with a sharp knife.
|
