Scripture Cake II

• 3 12 cups sifted all-purpose flour (1 Kings 4, 22)
• 3 teaspoons baking powder (Galatians 5, 9)
• 14 teaspoon salt (Leviticus 2, 13)
• 1 12 teaspoons ground cinnamon
• 12 teaspoon ground nutmeg
• 12 teaspoon clove (1 Kings 10, 2)
• 1 teaspoon ground allspice
• 1 cup butter, softened (Judges 5, 25)
• 2 cups firmly packed brown sugar (Jeremiah 6, 20)
• 2 tablespoons honey (Exodus 16, 31)
• 6 eggs (Luke 11, 12)
• 1 (8 ounce) packagechopped pitted dates (Deuteronomy 34, 3)
• 2 cups raisins (1 Samuel 30, 12)
• 1 cup walnuts or 1 cup pecans, chopped (Song of Solomon 6, 11)
• 1 cup milk (Judges 5, 25)

1. Preheat oven to 325F.
2. Grease and flour a tube pan.
3. Sift dry ingredients onto waxed paper.
4. Beat butter, sugar, honey and eggs in large bowl with electric mixer until light and fluffy, about 3 minutes.
5. Sprinkle 1/4 cup of sifted flour mixture over fruit and nuts.
6. Add remaining flour mixture alternately with milk to butter mixture, beating until smooth after each addition: stir in fruits and nuts and spoon into prepared tube pan.
7. Bake in oven 90 minutes or until top springs back when lightly pressed.
8. Remove from oven and invert pan on wire rack for 20 minutes.
9. Loosen around edges of tube with knife.
10. Turn out on rack; cool completely.
11. Wrap in foil or plastic.
12. For peak flavor, serve the next day.

flour, baking powder, salt, ground cinnamon, ground nutmeg, clove, ground allspice, butter, brown sugar, honey, eggs, dates, raisins, walnuts, milk

Taken from www.food.com/recipe/scripture-cake-ii-87128 (may not work)