Sunday, October 16, 2011

Baking with "The Good Book"

Spoons and baking pans and...a Bible? Most modern bakers don't associate 
the Good Book with pulling together a batch of their favourite treats, but during the late 1800's, some Christians began using scripture as a code for turning recipes into riddles. “This was a cutesy way of letting people know that they knew their Bible,” says Joan Houston Hall, chief editor of the Dictionary of American Regional English.” Recipes for so-called Scripture Cake fell out of popularity by the mid 1900's, but recently have enjoyed a revival among faith-based youth groups and parents looking to use the kitchen as another conduit to faith.

Recipe for the Scripture Cake

This dense, fruity cake calls for ingredients by way of scriptural references.
Ingredients are grouped for ease of method explanation. 
A translation of the recipe follows.
Makes 8 to 10 servings.

Part 1                                   Part 1
3/4 cup Psalms 55:21               In a large bowl, use an electric mixer to beat
1 cup Jeremiah 6:20                 the 1st ingredient until light and creamy. Add
3 Jeremiah 17:11                      the 2nd ingredient and beat until fluffy ...
1/4 cup Judges 4:19                  about two minutes, scraping down the sides
1tbsp. ISamuel 14:25               of the bowl after the 1st minute.
                                                 One at a time, add the 3rd ingredient, 
                                                  beating well after each addition.  
                                                 Mix in the remaining two ingredients.  Set aside.                             

Part 2                                   Part 2
2 1/4 cups Leviticus 6:15          In a large mesh strainer or flour sifter, combine
1/4 tsp.  Leviticus 2:13              the ingredients listed in Part 2.  Sift the 
1 tbsp. Amos 4:5                       ingredients together onto a sheet of parchment
                                                  paper or into a bowl.  (Reserve 1/4 cup.)   
                                                  With the mixer on low, add half of the remaining
                                                  Part 2 mixture to Part 1. Mix only until
                                                  thoroughly blended, scraping the sides
                                                  of the bowl as needed.
                                                  Add the remaining Part 2 mixture and mix until
                                                  blended to create the batter. 

Part 3                                    Part 3
1 cup ISamuel 30:12                  In a medium bowl, combine the ingredients of
1  cup Numbers 13:23               Part 3.  Add the reserved Part 2 mixture and 
1/2 cup Numbers 17:8               toss to lightly coat.  Add this mixture to the
                                                   batter  and use a silicone spatula to gently
                                                   fold in. Transfer the batter to the prepared
                                                   cake pans, filling them three-quarters full.
                                                   Bake for 35 to 40 minutes, or until a toothpick
                                                   inserted at the centre comes out clean.  Cool on
                                                   rack for 15 minutes, then remove the cakes from
                                                   pans   and cool completely before serving.
                                                   If desired, dust with powdered sugar.
Heat the over to 350 degrees.
Lightly coat 3 mini loaf pans
with baking spray (a blend of
oil and flour).

Translation                         Approximate Nutrition per Serving
3/4 cup butter                            (when serving 10)
1 cup sugar                                470 calories.
3 eggs
1/4 cup milk
1 tbsp. honey
2 1/4 cups all-purpose flour
1/4 tsp salt
1 tbsp. baking powder
1 tsp baking spice blend  (or 1/2 tsp. cinnamon, 1/2 tsp. nutmeg and
                                          1/4 tsp. allspice)
1 cup raisins
1 cup chopped dried figs
1/2 cup chopped toasted almonds.

The foregoing recipe adapted from “A Continual Feast” by Evelyn Birge Vitz.

Merle Baird-Kerr . . . written October 10, 2011
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