Pennsylvania Dutch Cooking - Recipes for Traditional Pennsylvania Dutch Dishes, 1962

1/2	c.	butter (Judges 5:25)
2	c.	flour (I Kings 4:22)
1/2	tsp	salt (Leviticus 2:13)
1	c.	figs (I Samuel 30:12)
1-1/2	c.	sugar (Jeremiah 6:20)
2	tsp.	baking powder (Luke 13:21)
1/2	c.	water (Genesis 21:11)
1	c.	raisins (I Samuel 30:12)
3		eggs, separated (Isaiah 10:14)
		Cinnamon, mace, and cloves (I Kings 10:10)
1	tbsp.	honey (Proverbs 24:13)
1/2	c	almonds (Genesis 43:11)

• Blend butter, sugar, spices and salt.
• Beat egg yolks and add. Sift in baking powder and flour. Then add water and honey.
• Put the fruits and nuts through a food chopper and flour well.
• Follow Solomon's advice for making good boys (1st clause of Proverbs 23:14).
• Fold in stiffly beaten egg whites.
• Pour into greased and floured tube pan.
• Bake 1 hour at 375.