Scripture Cake

This is a recipe I got from a mailing list I was on several years ago. I've never made it, nor have I checked the Scripture references, but I want to keep the recipe handy, so I'm posting it here!

• Ready In: 1 hr 5 mins
• Yields: 1 loaf

Ingredients

• 1⁄2 cup butter (Judges 5 -- 25)
• 3⁄4 cup molasses (Jeremiah 6 -- 20)
• 2  cups flour (I Kings 4 -- 22)
• 1⁄2 teaspoon baking soda (Amos 4 -- 5)
• 1  dash salt (Leviticus 2 -- 13)
• 1⁄2 teaspoon cinnamon (II Chronicles 9 -- 9)
• 1⁄4 teaspoon clove (II Chronicles 9 -- 9)
• 1⁄8 teaspoon ginger (II Chronicles 9 -- 9)
• 3  eggs, beaten (Jeremiah 17 -- 11)
• 1⁄2 cup buttermilk (Judges 4 -- 19)
• 1⁄3 cup honey (1 Samuel 14 -- 25)
• 1  cup raisins (1 Samuel 30 -- 12)
• 1  cup dried fig, chopped (Nahum 3 -- 12)
• 1⁄2 cup  almonds, chopped (Numbers 17 -- 8)
• 1⁄2 cup wine (Proverbs 31 -- 6) or 1⁄2 cup  orange juice (Proverbs 31 -- 6)

Directions

1. In a large mixing bowl, cream butter until fluffy; blend in molasses.
2. Stir together flour, baking soda, salt and spices in another bowl.
3. Mix eggs, buttermilk, and honey in a third bowl.
4. Add egg mixture and flour mixture alternately to butter mixture; mix well.
5. Stir in raisins, figs and almonds.
6. Turn mixture into a greased and floured 9" x 5" x 3" loaf pan.
7. Bake at 325 degrees for 40 minutes.
8. Loosely cover with foil and bake 50 minutes more.
9. Allow to cool in pan 10 minutes; remove from pan and cool on a wire rack.
10. Brush all sides with wine or orange juice.
11. Wrap in foil and store 1 to 2 days in refrigerator.