Embark on a culinary journey through time with our collection of ancient and delectable barley cake recipes. Barley, a staple grain revered in biblical texts, takes center stage in these traditional and flavorful creations. Experience the taste of history as you explore the diverse recipes, each offering a unique interpretation of this age-old dish. From the simplicity of Unleavened Barley Bread, a testament to the Israelites' exodus from Egypt, to the hearty Barley Bannock, a Scottish delight perfect for cold winter days, these recipes celebrate the versatility and enduring appeal of barley. Indulge in the chewy goodness of Medieval Barley Cakes, a humble yet satisfying treat from the Middle Ages, or savor the sweet and nutty flavor of Barley and Honey Cake, a delectable combination of ancient grains and natural sweeteners. With options ranging from savory to sweet, this comprehensive collection caters to every palate, promising a delightful culinary adventure through the annals of history.
Here are our top 6 tried and tested recipes!
SCRIPTURE CAKE
Historically, the recipe for Scripture Cake called for just that: scripture. Rather than typical ingredients, the traditional recipe included a list of Bible verses instead, requiring the baker to call on her knowledge of scripture to make the cake (or at least compel her to thumb through the Old Testament). "One cup of Judges 5:25," for instance, meant that you needed a cup of butter. Some historians believe the cake originated in England or Ireland in the late 1700s, but the first printed version of the recipe has been attributed to a June 1897 issue of the Atlanta Constitution (now the Atlanta Journal-Constitution). Scripture Cake was especially popular in southern Appalachia in the late 19th century, where it was used as a 2-in-1 tool to teach young women to bake and to commit Bible verses to memory. Here, we've simplified the recipe, so you don't have to thumb through your Bible with shortening on your hands. And because it makes two loaves of the fruitcake-like sweet, you can keep one for yourself and bring the other to a church potluck or share it with a new neighbor. How's that for gospel hospitality?
Provided by Southern Living Editors
Categories Cakes
Time 3h30m
Yield 2 (9-in.) loaves
Number Of Ingredients 15
Steps:
- Preheat oven to 325°F. Beat butter in a stand mixer fitted with a paddle attachment on medium speed until creamy, about 1 minute. Gradually add sugar, beating well. Add honey; beat well. Add eggs 1 at a time, beating well after each addition.
- Stir together baking powder, salt, cinnamon, cloves, ginger, and 3 cups of the flour in a bowl; add to butter mixture alternately with water, beginning and ending with flour mixture, beating well on low speed after each addition.
- Toss together raisins, figs, almonds, and remaining 1/2 cup flour in a small bowl until well coated; gently stir into batter.
- Spoon batter into 2 greased and floured 9- x 5- x 3-inch loaf pans. Bake in preheated oven until a wooden pick inserted in center comes out clean, 55 minutes to 1 hour, 5 minutes. Cool in pans 10 minutes. Transfer to a wire rack; let cool completely, about 2 hours.
BIBLE CAKE
This recipe is great for reading the bible. It has been passed around my church since 1976.
Provided by Fern
Categories Desserts Cakes Sheet Cake Recipes
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, combine flour, milk, sugar, figs, raisins, almonds, honey, salt and baking soda. Mix thoroughly.
- Pour into prepared 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until edges pull away from pan.
Nutrition Facts : Calories 322.1 calories, Carbohydrate 60.1 g, Cholesterol 0.8 mg, Fat 7.9 g, Fiber 4.8 g, Protein 6.7 g, SaturatedFat 0.8 g, Sodium 161.5 mg, Sugar 35.3 g
BIBLICAL SALAD
Provided by Food Network
Time 3h
Yield 4 servings
Number Of Ingredients 19
Steps:
- Presoak the cracked wheat in water for 1 hour.
- Drain the cracked wheat and put in a large bowl. Cook the barley and wheat berries according to package directions in separate pots until soft, but still firm. Soak the sumac in 2 teaspoons of water. Strain the sumac, barley and wheat berries. Add them to the large bowl. Add remaining ingredients, except pine nuts, to the bowl and mix gently. Adjust seasoning and salt, to taste. Keep the salad at room temperature for 1 hour before serving. Serve in 4 individual bowls and garnish with pine nuts.
EGYPTIAN BARLEY BREAD
Make and share this Egyptian Barley Bread recipe from Food.com.
Provided by Chocolatl
Categories Breads
Time 3h20m
Yield 1 loaf
Number Of Ingredients 7
Steps:
- Combine yeast, water, and honey, and let proof 5 minutes.
- Add salt, eggs and shortening.
- Stir in flour and blend until dough is workable.
- Turn out onto a lightly floured surface and knead for a couple of minutes.
- Place in a large greased bowl, turning to coat.
- Cover with a towel and let stand in a warm place for 90 minutes.
- The dough will rise slightly, but will NOT double.
- Turn the dough out onto a lightly floured surface and knead again.
- Shape into a round cake about 1/2" thick.
- Place on a lightly greased baking sheet.
- Cover with a towel and let rest for one hour.
- Preheat oven to 425°F.
- Bake 15-20 minutes, or until bread is pale brown and sounds hollow when tapped.
- Cool on a rack.
Nutrition Facts : Calories 1475.9, Fat 35.8, SaturatedFat 9, Cholesterol 186, Sodium 1255.4, Carbohydrate 259.3, Fiber 32.4, Sugar 37, Protein 41.1
SCRIPTURE CAKE
You can find the ingredient mentioned in the passage that follows it.
Provided by Stephanie
Categories Desserts Cakes Sheet Cake Recipes
Yield 18
Number Of Ingredients 14
Steps:
- Blend butter, sugar, spices and salt. Beat egg yolks and add. Sift in baking powder and flour, then add water and honey.
- Put fruit and nuts through food processor and flour well. Fold in stiffly beaten egg whites. Pour into a 13 x 9-inch pan and bake at 375 degrees F (190 degrees C) for one hour.
Nutrition Facts : Calories 252.1 calories, Carbohydrate 43 g, Cholesterol 44.6 mg, Fat 8.3 g, Fiber 2.6 g, Protein 4 g, SaturatedFat 3.7 g, Sodium 155.4 mg, Sugar 28.6 g
SCRIPTURE CAKE
Kim's Notes: The other night I was browsing through my cookbook called "The Joy of Hospitality" and came across this recipe and just had to post it. This is one interesting cake to make and with all the figs, raisins and almonds makes it so moist, chewy and delicious. I just made this on October 16, 2012 and have made a few...
Provided by Kimberly Biegacki
Categories Cakes
Time 2h5m
Number Of Ingredients 18
Steps:
- 1. Search the scripture for your ingredients: This is the first scripture to look up. Key Words:butter, sweet cane, eggs, fine flour, salt, leavened, sweet cinnamon, spices, milk, almonds, figs, and raisins
- 2. Chop up your dates for cake.
- 3. Preheat oven to 300 degrees. Cream butter, sugar, and honey. Add egg yolks. In a separate bowl, mix flour, baking powder, and salt.
- 4. Add desired spices, such as cinnamon, ginger, cloves, and nutmeg. Add dry ingredients to the creamed mixture, alternating with the milk.
- 5. Beat egg whites until stiff and fold into the batter.
- 6. Coat the chopped figs, raisins, and almonds with flour to keep them from sinking to the bottom, and stir them into the mixture.
- 7. Pour into your cake pan and bake in a well-greased 10-inch tube pan for 2 hours.
- 8. For Burnt Jeremiah Syrup: 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. Drizzle over cooled scripture cake and garnish with sliced almonds. ----[Why is it called Burnt Jeremiah Syrup? "And if I say, I will not make mention of him, nor speak any more in his name, then there is in my heart as it were a burning fire shut up in my bones, and I am weary with forbearing, and I cannot contain." Jeremiah 20:9] Burnt Jeremiah Syrup is from:gratefulprayerthankfulheart.blogspot.com
- 9. Here is a great verse to share with those who are helping to prepare this cake: All Scripture is God-breathed and is useful for teaching, rebuking, correcting and training in righteousness, so that the man[woman] of God may be thoroughly equipped for every good work (2 Timothy 3:16,17)
- 10. There is a bakery called Simply Fruit Cakes in the UK that sells these Scripture Cakes in beautiful tins. Her motto is: Baked from the Heart. Here is the link:http://www.simplyfruitcakes.co.uk/index.php
- 11. Here is a little history I found on hushpuppynation.com: Scripture cake was also known as "Bible Cake," "Scriptural Cake" and "Old Testament Cake," and was extremely popular in the latter part of the nineteenth century, especially in the southern Appalachians. The cake was meant as a way to teach young girls baking and Bible verses. The earliest recipe for this cake I have been able to find was published in the Atlanta Constitution on June 27, 1897. Some researchers believe the cake dates to the late 1700s in England or Ireland, while others claim the cake a favorite of Dolly Madison, wife of U.S. president James Madison.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the taste of your cake.
- Do not overmix the batter. Overmixing can make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting it. This will help the frosting set properly.
- Store the cake in an airtight container at room temperature for up to 3 days.
Conclusion:
Biblical barley cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its simple ingredients and straightforward instructions, this cake is sure to be a hit with your family and friends. So next time you are looking for a sweet treat, give this biblical barley cake a try. You won't be disappointed!
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