For the cake:3/4 cup Judges 5:25
1 1/2 cup Jeremiah 6:20
5 Isaiah 10:14
3 cups sifted Leviticus 24:5
3 teaspoons 2 Kings 2:20
3 teaspoons Amos 4:5
1 teaspoon Exodus 30:23
2 Chronicles 9:9
1/2 cup Judges 4:19
3/4 chopped Genesis 43:11
3/4 cup finely chopped Jeremiah 24:5
3/4 cup 2 Samuel 16:1
3/4 cup Judges 5:25 (butter)
In a 4-quart mixing bowl or the bowl of an electric stand mixer, cream butter and sugar until light and fluffy. Beat in egg yolks, one at a time, mixing well after each addition. Sift together flour, salt, baking powder, cinnamon and spices.
Beat flour mixture into butter and egg mixture, alternating with milk, until flour is just blended in. Beat egg whites until stiff; fold into batter. Fold in chopped nuts, figs and raisins. Turn into 10-inch tube pan that has been greased and dusted with flour.
Bake at 325 degrees F until a cake tester inserted into cake comes out clean, about an hour and ten minutes.Remove from oven and place on a wire rack to cool. After fifteen minutes, turn cake out from pan onto wire rack to cool completely. Drizzle with Burnt Jeremiah Syrup.
Burnt Jeremiah Syrup:
1 1/2 cups Jeremiah 6:20 (sugar)1/2 cup Genesis 24:45 (water)1/4 cup Genesis 18:8 (butter)
In a 2-quart saucepan over low heat, melt sugar, stirring occasionally to prevent sticking. After sugar melts, continue cooking, stirring continuously, until it is a deep golden brown. Add water and cook, stirring frequently, until smooth. Remove from the heat, add butter and stir till until it melts; allow to cool.