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Categories:
flour baking powder salt ground cinnamon nutmeg ground cloves allspice butter brown sugar honey eggs dates raisins walnuts milk confectioners sugar
Viewed: 80 - Published at: 5 years agoIngredients
- 3-1/2 c. all purpose flour (I Kings 4:22)
- 3 tsp. baking powder (Gal. 5:9)
- 1/4 tsp. salt (Leviticus 2:3)
- 1-1/2 tsp. ground cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. ground cloves
- 1 tsp. allspice (I Kings 10:2)
- 1 c. butter or margarine, softened (Judges 5:25)
- 2 c. firmly packed brown sugar (Jeremiah 6:20)
- 2 Tbsp. honey (Exodus 16:31)
- 6 eggs (Luke 11:12)
- 8 oz. pkg. dates, pitted and chopped (Deut. 34:3)
- 2 c. raisins (I Samuel 30:12)
- 1 c. walnuts, chopped (Solomon 6:11)
- 1 c. milk (Judges 5:25)
- confectioners sugar, optional
Method
- Sift flour, baking powder, salt, cinnamon, nutmeg, cloves and allspice. Set aside. Cream butter and sugar; add honey and eggs, beat until light and fluffy. Combine fruit and nuts in a small bowl. Sprinkle 1/4 cup of the flour mixture over the fruits and nuts. Add remaining flour mixture to creamed sugar and butter, alternately with milk. Stir in fruits and nuts and spoon into a greased and floured 10 inch tube pan. Bake at 325° for 90 minutes or until cake springs back to the touch. Cool in the pan on a wire rack for 15 - 20 minutes; trace edges with a knife to loosen from pan and turn onto rack to cool completely. Sprinkle with confectioners sugar.
