Scripture Cake II: A Divine Spice Cake Perfect for Any Christian Holiday
This delightful recipe for Scripture Cake II is a true classic, offering a rich blend of spices and sweet fruit that makes it an ideal dessert for any Christian holiday or special occasion. Baked to perfection and infused with flavors that resonate with tradition, this spice cake is both comforting and festive. Whether you’re celebrating a special event or simply enjoying a sweet treat, this cake is sure to impress with its tender crumb and aromatic spices. Here’s how to make it:
Ingredients:
- 3 1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 teaspoon ground allspice
- 1 cup butter, softened
- 1 cup brown sugar, packed
- 1/2 cup honey
- 6 large eggs
- 1 cup pitted dates, chopped
- 1 cup raisins
- 1/2 cup walnuts, chopped
- 1/2 cup pecans, chopped
- 1 cup milk
Instructions:
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Preheat Oven: Begin by preheating your oven to 325°F (165°C). This temperature ensures the cake bakes evenly, allowing the spices to meld beautifully throughout the batter.
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Prepare Pan: Grease and flour a tube pan to prevent sticking and ensure easy removal of the cake once baked.
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Sift Dry Ingredients: On a piece of waxed paper, sift together the flour, baking powder, salt, cinnamon, nutmeg, cloves, and allspice. This helps to evenly distribute the leavening agents and spices, ensuring a consistent flavor and texture.
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Cream Butter Mixture: In a large mixing bowl, use an electric mixer to beat the softened butter, brown sugar, honey, and eggs. Mix on medium speed until the mixture becomes light and fluffy, which should take about 3 minutes. This process incorporates air into the mixture, creating a tender crumb in the finished cake.
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Prepare Fruit and Nuts: Sprinkle 1/4 cup of the sifted flour mixture over the chopped dates, raisins, walnuts, and pecans. Toss to coat the fruit and nuts. This step prevents them from sinking to the bottom of the cake during baking.
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Combine Ingredients: Gradually add the remaining flour mixture to the butter mixture, alternating with the milk. Beat well after each addition until the batter is smooth. Fold in the coated fruit and nuts.
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Bake: Spoon the batter into the prepared tube pan and spread it evenly. Place the pan in the preheated oven and bake for 90 minutes, or until the top of the cake springs back when lightly pressed. The baking time might vary slightly depending on your oven, so it’s a good idea to start checking for doneness around the 80-minute mark.
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Cool: Once baked, remove the pan from the oven and immediately invert it onto a wire rack. Let the cake cool in the pan for 20 minutes. After cooling, loosen the edges of the cake with a knife and carefully turn it out onto the wire rack to cool completely.
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Storage and Serving: For the best flavor, wrap the cooled cake in foil or plastic wrap and let it sit for at least 24 hours before serving. This resting period allows the flavors to fully develop and meld together, making the cake even more delicious.
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Enjoy: Once the cake has rested, slice and serve. This spice cake is perfect on its own or paired with a cup of tea or coffee. Its rich, spicy flavor and sweet fruit make it a delightful addition to any holiday spread.
Nutritional Information (per serving):
- Calories: 658.8
- Fat: 25.6g
- Saturated Fat: 11.7g
- Cholesterol: 149.3mg
- Sodium: 312mg
- Carbohydrates: 102.9g
- Fiber: 4.3g
- Sugar: 65g
- Protein: 10.5g
This Scripture Cake II embodies the essence of festive baking, blending sweet and spicy flavors into a moist, delectable treat that celebrates tradition and flavor in every bite. Enjoy making and sharing this cake with your loved ones—it’s sure to become a cherished part of your holiday baking traditions! 🎂🍯🍰
