In a 4-quart mixing bowl or the bowl of an electric stand mixer, cream butter and sugar until light
and fluffy. (Of course, no electric mixer in the olden days.) Beat in egg yolks, one at a time, mixing well
after each addition.

Sift together flour, salt, baking powder, cinnamon, and spices. Beat flour mixture into butter and egg
mixture, alternating with milk, until flour is just blended in. Beat egg whites until stiff; fold into
batter. Fold in chopped nuts, figs, and raisins. Turn into a 10" Bundt pan that has been greased and
dusted with flour.

Bake at 325° until a cake tester inserted into the cake comes out clean, for about 45 minutes. Remove from oven and place on a wire rack to cool.

Burnt Jeremiah Syrup

1 1/2 cups Jeremiah 6:20 (sugar)
1/2 cup Genesis 24:45 (water)
1/4 cup Genesis 18:8 (butter)

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 until it melts; allow it to cool. Drizzle over cooled scripture cake and garnish with almonds.