This recipe, which features in the Eynsham Cookbook, was copied from an old family Bible. Jennifer Harland, an Eynsham resident known for her superb home-made cakes and biscuits, tested the recipe and gave it ten marks out of ten. So did those who helped her eat it.

YOU WILL NEED

  • (1) 225g/½lb Judges, Chapter 5 verse 25
  • (2) 225g/½lb Jeremiah, Chapter 6 verse 20
  • (3) 1 tbspn 1st Samuel, Chapter 14 verse 25
  • (4) Three Jeremiah, Chapter 17 verse 11
  • (5) 225g /½lb Samuel I, Chapter 30 verse 12
  • (6) 225g/½lb Nahum (chopped), Chapter 3 verse 12
  • (7) 50g/2oz Numbers (chopped), Chapter 17 verse 8
  • (8) 450g/1lb Book of Kings, Chapter 4 verse 22
  • (9) 1 tspn Amos, Chapter 4 verse 5
  • (10) 1 tspn Chronicles II, Chapter 9 verse 9
  • (11) A pinch Leviticus, Chapter 2 verse 13
  • (12) 3 tbspn Judges, Chapter 4 verse 19 Note: These ingredients copied from an old family Bible – not New Translation.

Method:

  • Set the oven to 170C/325F or Gas mark 3 and grease and line an 18cm/7inch diameter cake tin.
  • Beat 1, 2 and 3 to a cream, add 4, one at a time and thoroughly beat into the mixture.
  • Gently stir in 5, 6 and 7 and beat again.

In a separate bowl put 8 leavened with 9 and combine with 10 and 11. Add this to the mixture of 1 to 7.

  • Finally add 12 and follow Solomon’s prescription for a good boy (Proverbs 23 verse 14) and you will make a good cake.
  • Place in the centre of the oven and bake for 2-2½ hours (Fan-assisted ovens will take less time).

(The ingredients are 1. Butter, 2. Sugar, 3. Honey, 4. Eggs, 5. Raisins, 6. Figs, 7. Almonds, 8. Flour, 9. Baking powder, 10. Spices, 11. Salt, 12. Milk. Solomon’s prescription is to beat well.)