Jeremiah Scripture Fruit Cake (500 g)

Jeremiah Scripture Fruit Cake

A symbolic, Scripture-linked recipe where each ingredient reflects God’s provision.

Jeremiah Fruit Cake was a recipe I discovered earlier this year and instantly added to my bucket list of Christmas bakes for 2025. Each year, I enjoy introducing one new treat alongside our traditional festive favourites, and this cake has earned its place beautifully. Rich, moist, and deeply flavoured, it turned out even better than I had hoped. After tasting it, I knew it would be a joy to share—one that friends and family will truly appreciate this Christmas.

Jeremiah Fruit Cake is a unique teaching recipe where every ingredient is linked to a biblical verse, making it a beautiful way to help young girls and housewives grow in their understanding of Scripture while learning the art of cooking.

 Rum‑Soaked Fruit Mix (Prepare 1 day–2 weeks ahead)

100 g raisins (black + golden) – 1 Samuel 30:12

80 g chopped dates – 2 Samuel 6:19

40 g tutti frutti / citrus peel

80–100 ml dark rum

Method: Combine all fruits with rum, soak 24 hours–2 weeks. For a quick soak, warm gently for 5–7 minutes and cool completely.

 Dry Ingredients

120 g atta / whole wheat flour – Genesis 18:6

1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp mixed spice – Song of Solomon 4:14

Pinch of salt – Leviticus 2:13

Wet Ingredients

80 g softened butter – Proverbs 30:33

70–80 g brown sugar OR jaggery – Proverbs 24:13

1 large egg – Isaiah 10:14

1 tsp vanilla extract

40 ml milk – Isaiah 55:1

Optional: 1 tbsp reserved rum

 Add‑ins

Rum‑soaked fruits (drained)

1–2 tbsp flour (for tossing fruits)

 Instructions

Prepare pan – Line and grease a 6×3 inch loaf tin (500 g size).

Mix dry ingredients – Whisk atta, baking powders, spices, and salt.

Cream wet mix – Beat butter + sugar until creamy. Add egg, vanilla, milk, and optional rum.

Prepare fruit – Dust drained fruits with 1–2 tbsp flour to prevent sinking.

Combine batter – Fold dry mixture into wet. Add fruits last.

Bake – Bake at 160°C for 45–55 minutes. Cover with foil if browning.

Cool & mature – Brush with 1–2 tsp rum (optional). Wrap and rest 2–5 days.

 Storage Guide

Room temperature: 5–7 days (wrapped well)

Refrigerated: 2–3 weeks

Frozen: Up to 3 months

Rum‑fed (optional): lasts 1–2 months at room temp when brushed occasionally

Blessed baking!

Other Christmas Recipes

To Attend My Cooking Class Click Here

For A Customised Class Fill In This Form And Submit