Instructions:

Biblical Christmas Cake

1 cup Judges 5:25 (last clause - butter)
1 3/4 cup Jeremiah 6:20 (sugar)
1/4 cup Proverbs 24:13 (honey)
6 Job 39:14 (eggs)
I Kings 10:2 (spices: 1 1/2 teaspoon cinnamon,
    1/2 teaspoon cloves, 1 teaspoon nutmeg)
3 teaspoons Amos 4:5 (baking powder, plus 1 teaspoon
    baking powder, 1 teaspoon baking soda)
1 teaspoon Leviticus 2:13 (salt)
3 3/4 cups I Kings 4:22 (unsifted all-purpose flour)
1 cup Genesis 24:11 (water, can substitute 1 cup cold buttermilk)
2 cups I Samuel 30:12 (second clause - raisins)
2 cups Revelation 6:13 (cut-up dried figs)
1 cup Numbers 17:8 (chopped almonds)

Preheat oven to 300 degrees F. Heavily grease and flour 10-inch tube or Bundt pan or two 9 x 5 x 3-inch loaf pans.

In large bowl, with electric mixer at medium speed, beat butter until smooth. At low speed, add sugar gradually, beat in well. Blend in honey at low speed. Add eggs, one at a time, beating at medium to high speed after each addition.

Combine cinnamon, cloves, allspice, nutmeg, baking powder, baking soda, salt and 3 1/4 cups flour. Add blended dry ingredients to batter alternately, with buttermilk. Toss reserved 1/2 cup flour with raisins, figs, almonds. Gently fold fruit and nuts into batter.

Pour batter into pan. Cut through batter with knife to distribute evenly. Bake for about 1 1/2 hours, or until cake tester, poked in center, comes out clean. Let cool in pan for 30 minutes, then turn out on rack and cool completely.