Easter Sunday Scripture Cake
from the kitchen of Sharmagne Leland-St. John

4 ounces Jeremiah Ch. I v. 11
12 ounces Jeremiah Ch. XXIV v. 2
12 ounces I Chronicles Ch. XII v. 40
1 pound 2 ounces Leviticus Ch. II v. 2
2 teaspoons Galacians Ch. V v. 9
1 teaspoon Solomon Ch. IV v. 14
Pinch St. Matthew Ch.V v. 13
6 Job Ch.XXXIX v. 14
12 ounces Isaiah Ch. VII v. 15
1pound Jeremiah Ch. VI v. 20
½  cup  Solomon Ch. IV v. 11
2 tablespoons I Samuel Ch. XIV v. 29

Preheat the oven to 350° F.

Grease and line a 9 inch cake tin. 

Blanch, peel and chop the almonds. Chop the figs. 
Sift together the flour, baking powder, cinnamon and 
salt. 

Cream the butter and caster sugar until fluffy.

Gradually mix in the beaten eggs, adding a little flour 
with each addition. Fold in the rest of the flour along 
with the honey, milk and the fruit. 

Pour into the cake tin and bake for approximately 2 ¼ 
hours.  Remove from oven when a toothpick is 
inserted into the middle and comes out clean.

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