Sister Ruth Sande

North Houston Ecclesia, Texas, USA



3 ½ cups 1 Kings 4:22 (flour) 

½ tsp. Leviticus 2:13 (salt)

2 tsp. 1 Corinthians 5:6 (baking powder)

1 tsp. 1 Kings 10:2 (cloves or allspice)

1 cup Judges 5:25 (butter)

2 cups Jeremiah 6:20 (sugar)

6 of Isaiah 10:14 (eggs)

1 cup Genesis 10:23 (water)

1 Tbs. Exodus 16:34 (honey)

2 cups 1 Samuel 30:12 (raisins)

2 cups 1 Samuel 30:12 (dried figs)

1 cup Genesis 43:11 (almonds)


Sift the ingredients with the salt, baking powder and spices and set aside. Cream butter and sugar adding the eggs one at a time and beating thoroughly. Add flour mixture alternately with water (beginning and ending with dry ingredients). Stir in the honey, and then fold in chopped fruit and nuts.

Turn the batter into a buttered and floured 10” Bundt pan and bake at 350 degrees F for one hour and 10 minutes (or until cake tests done). Cool in pan 10 minutes before turning out onto a rack to cool completely.