RECIPE: Scripture Cake For Easter
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In her new book, GLUTTONY: More IS More” (Red Rock Press), Nan Lyons, known for the wonderful novel and movie, Who is Killing the Great Chefs of Europe, describes some of the most lavish feasts and singular dishes through culinary history.
From the ancient Greeks and Romans to the founding chefs of classic cuisine—Carême, Escoffier and Brillat-Savarin—to the breathtaking appetites of history’s prize eaters (King Henry VIII and Diamond Jim Brady, for example), Ms. Lyons plumbs the path of gluttony with wit and style. Travel the paths of the the rich and famous who enjoy history’s greatest banquets and richest dishes. The book is illustrated with classical art works of people enjoying their food. The icing on the cake: You and your guests can eat like these lucky gourmands. A portfolio of recipes, created by food editors and writers E. Clarke Reilly and Sylvia Carter, adapts some of the book’s luxurious dishes for contemporary cooks. |
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This recipe, from the recipe portfolio, is simple and Easter-appropriate: Scripture Cake, made with ingredients from the Bible. |
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SCRIPTURE CAKE
Ingredients |
 The Scripture Cake from Gluttony. Photo courtesy Sylvia Carter. |
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Preparation 1. PREHEAT oven to 300°F. Grease and flour a 10-cup bundt pan. 2. SIMMER figs and water in a small saucepan over medium-low heat until figs are very soft, about 20 minutes. Let cool. 3. CREAM together butter and sugar in an electric mixer bowl, until light and fluffy. Add honey. Then add eggs, one at a time, beating after each addition. Mix until well blended. 4. PURÉE cooled figs and water until smooth. Strain purée through triple cheese-cloth to yield about a cup of fig essence. 5. SIFT together flour, salt, baking powder, baking soda and spices in a clean bowl. Combine fig essence with milk and alternately mix fig milk and dry ingredients with egg mixture, ending with the dry mixture. Fold in chopped almonds and raisins. 6. POUR batter into prepared pan and bake 1 hour and 35 minutes, or until toothpick inserted in center comes out with just a few crumbs on it. 7. COOL for 20 minutes and then remove from pan and cool completely on cake rack. Makes 16 servings. |
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