I enjoyed this recipe, but here are a few caveats: Fern must have made a typo, because 1 cup milk is nowhere near enough liquid to moisten the ingredients. I followed the suggestion of the previous reviewer and added 3 eggs, and there were STILL pockets of dry flour! I think all in all, I used 3 eggs, and 2 1/4 cups milk. Because of the lack of fat, this cake would not keep that well without drying out (it's interesting, because other scripture cakes have oil added). To increase keeping qualities, I'd reduce amount of sugar to 1 cup, and add 1 cup honey. I added ½ cup chopped dates (Deut. 34:3), and grated zest of 2 oranges (Deut. 33:14). Some additional scriptural refs: the raisin reference in the recipe is incorrect, it is actually 1 Samuel 30:12. I also prefer the salt ref of Job 6:6, and for the baking soda, the best ref is 1 Cor. 5:6 (although if you're Jewish you'll have to find another one!).

I have this cake in the oven right now. I added a bit, 3 eggs: Lu 11:12; oil of orange and a few dates:Ge 1:11 and here is the quote for the 'salt':Job 6:6. I wanted a special, heavy fruit cake for the bride's cake top of a wedding cake; the one to save for the first anniversary. This looks just right. I made most of the cake in three six inch pans which I will fill with marzipan and then ice. The rest I have in a larger pan to share with family at the wedding. I am making my first neice's wedding cake. Thanks for the recipe.