1 Cup golden raisins (1 Samuel 25:18..."a hundred clusters of raisins")
1 Cup figs, chopped (Isaiah 34:4..."fig from the fig tree")
1 Cup almonds, finely chopped (Numbers 17:23..."bore ripe almonds"
1 Cup dates, chopped (Exodus 15:27..."there were seventy palms")
11/2 Cups flour (Leviticus 2:5..."fine flour, unleavened)
1 pinch salt (Leviticus 2:13..."season with salt"
1 tsp. cinnamon (Exodus 30:23..."of sweet cinnamon)
1 dash ginger and allspice (Song of Solomon 4:10..."all manner of spices)
1 tsp. baking powder (Amos 4:5..."of that which is leavened"
3 large eggs (Isaiah 10:14..."one gathereth eggs")
1 Cup sugar (Jeremiah 6:20..."and the sweet cane")
1/2 Cup vegetable oil (Numbers 11:8..."cake baked with oil")
1 Tblsp. honey (Judges 14:18..."what is sweeter than honey?)
Preheat oven to 325 degrees (F) or 165 degrees (C).
In a medium bowl combine raisins, dates, figs, and almonds. Set aside.
In a large bowl beat eggs until light. Gradually add sugar and continue beating for 5 minutes. Add oil and honey slowly and continue beating another 5 minutes.
Add flour, salt, baking powder, and spices, a little at a time. Stir until well blended. Finally, fold in the fruit and nuts. Pour into well-greased 5"x9" loaf pan or two smaller pans.
Bake about 11/2 hours for large loaf, 45 minutes to 1 hour for smaller loaves.
Let cool for a few hours then slice with a sharp knife. Keeps well in refrigerator.