This cake and raisin recipe was used at our 30th anniversary church 

dinner and it was a big hit!  "Strengthen me with

raisin cakes, refresh me with apples, for I am faint

with love" (Sg. 2:5).  

4 eggs

1/2 cup honey

1/2 cup whole wheat pastry flour

1/2 teaspoon salt

2 1/2 cups raisins, chopped (dates or figs may be substituted)

1 cup almonds

whipped cream

1. Preheat oven to 350* F.

2. In a large bowl, beat eggs until fluffy.

3. Gradually beat in honey, flour, salt, raisins, and nuts.

4. Pour batter into oiled 9-by-9 inch pan.

5. Bake for 30 to 40 minutes. For a modern twist, serve warm with whipped cream.

From The Good Book Cookbook, Dodd, Mead & Co., 79 Madison Ave., New York, NY. 10016. Copyright 1986 Naomi Goodman, Robert Marcus, and Susan Woolhandler. Reprinted with permission. 

Picture courtesy of  i.timeinc.net 

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