Bible Cake Recipe
Bible cake recipe
This isn't a recipe for cake shaped and decorated to look like a book - it's much more fun than that. It was first given to me by Jac, a friend from Yorkshire who now lives in New Zealand. It's a fun challenge.
Decipher the ingredients
Take a look at the ingredients list. Do you know what those items are? Have fun finding out!
The origins of this recipe
This recipe was originally printed in Yorkshire Cookery by Mrs Appleby in 1971. I imagine that this was a popular recipe in Yorkshire in days gone by.
Disclaimer: Unlike every other recipe I've published, this one isn't tried and tested. I'm saving it up for a special occasion!
- 1. Half pound Judges V, verse 25, last clause
- 2. Half pound Jeremiah Vl, 20
- 3. 1 tablespoon Samuel XlV, 25
- 4. 3 of Jeremiah XVll, 11
- 5. Half pound Samuel XXX, 12
- 6. Half pound Nahum lll, 12 (chopped)
- 7. 2 oz. Numbers XVll, 8 (blanched & chopped)
- 8. 1 lb. Kings, Vl, 22
- 9. Season to taste with ll Chronicles,lX, 9
- 10. A pinch of Leviticus ll, 13
- 11. 1 teaspoon of Amos lV, 5
- 12. 3 tablespoons of Judges lV, 19
- Beat the first three ingredients to a cream.
- Add 4, one at a time, still beating.
- Add 5, 6 and 7, continuing to beat the mixture.
- Add 8, 9, 10 and 11, having already mixed them together.
- Add 12.
- Bake in a slow oven (about 300 degrees) for an hour and a half.
This set is actually intended to help the baker create wonderful tiered cakes. However, I love this because it means I have four really useful baking tins that can be stored in a small space.
Meet a Yorkshire chef who looks tasty whilst producing tasty meals.
James Martin is THE Yorkshire chef. He has written several excellent books - some in conjunction with the BBC on whose TV shows he appears - but this is my favorite and highly recommended. (In addition to being a great chef, he's rather cute too).
© 2013 Jackie Jackson