Grandma'S Scripture Cake
Grandma's Scripture Cake is a rich, fruit-filled dessert infused with spices and honey, perfect for special occasions or family gatherings seeking nostalgic flavors.
Ingredients
Instructions
- Cream the butter and sugar together until light and fluffy.
- Add beaten egg yolks, honey, and milk; mix well.
- Sift together 3 cups of flour with spices and baking powder, then gradually add to the wet mixture.
- Flour the mixed fruit with the remaining flour.
- Beat the egg whites until stiff peaks form, then gently fold into the batter.
- Add the floured fruit to the batter and fold gently to combine.
- Pour the batter into a greased and floured pan.
- Bake in a preheated oven at 350°F (175°C) for 60 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using unsalted butter and toasting the spices before adding them to the batter. If you don't have figs, you can substitute with dates or more raisins. Ensure that the egg whites are at room temperature for easier whipping. This cake can be frosted with cream cheese icing for an extra touch or enjoyed plain. For a delightful variation, try pairing it with Butterhorn Dinner Rolls.
Serving Suggestions
Serve slices of Grandma's Scripture Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert. It pairs wonderfully with a cup of tea or coffee, making it a perfect afternoon treat. For a more elaborate dessert, consider serving it alongside Helen Rushton'S Apple Pie to create a delightful dessert spread.
Storage & Reheating
Once cooled, store the leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, simply slice and warm in the microwave for 10-15 seconds or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Scripture Cake contains roughly 799 calories, with 7g protein, 196g carbohydrates, and 5g fat. It is an excellent source of vitamin C (30% of the Daily Value), calcium (27% of the Daily Value), and iron (22% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 906mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other dried fruits instead of raisins and figs?
Absolutely! You can substitute raisins and figs with a variety of dried fruits such as apricots, cranberries, or even dried cherries. Just make sure to adjust the flour coating as needed to prevent them from sinking in the batter.
What can I do if my cake is too dry?
If you find your cake is too dry, it might be due to overbaking. To add moisture, you can serve it with a sauce, like a warm vanilla or caramel sauce, or drizzle with honey. Additionally, storing it with a slice of bread can help retain moisture.
Is this cake suitable for freezing?
Yes, this cake freezes well! Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving to enjoy it at its best.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).