3/4 c. chopped almonds (Genesis 43:11)
3/4 c. finely cut figs (Jeremiah 24:5)
3/4 c. raisins (2 Samuel 16:11)
whole blanched almonds (Genesis 43:11)
1/4 tsp. each: cloves, allspice and nutmeg (2 Chronicles 9:9)

Beat together butter and sugar until creamy. Add egg yolks, one at a time, beating after each addition.

Sift together dry ingredients. Blend dry ingredients into the creamed butter mixture alternating with milk.

In a clean bowl with clean beaters, beat egg whites until stiff and fold into the above mixture. Gently fold in the chopped almonds, figs and raisins while trying to keep mixture light and airy.

Turn batter into a greased and floured 10-inch tube pan.

Bake cake in a preheated 325°F oven for 1 hour and 10 minutes or until cake is golden brown and a toothpick comes out clean.

Cool for 10 to 15 minutes in pan. Run a blunt knife along edges of pan and remove cake from pan. Cool on wire rack. Drizzle Burnt Sugar Syrup over cake and decorate with whole almonds.

Burnt Sugar Syrup:

1 1/2 c. sugar (Jeremiah 6:20)
1/2 c. water (Genesis 24:25)
1/4 c. butter (Genesis 18:8)

Melt sugar in an iron skillet over low heat. Cook until syrup is light amber in color. Add water; continue cooking until the syrup is smooth. Remove pan from heat. Stir in butter until melted.