Twelfth night cake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Butter |
| 2 | cups | Light brown sugar, firmly packed |
| 2 | teaspoons | Cinnamon |
| 1 | teaspoon | Baking soda |
| 2 | pounds | Seedless raisins |
| ¾ | cup | Almonds, blanched and chopped or cut into strips |
| 9 | Eggs, separated | |
| 3¼ | cup | Flour |
| 2 | teaspoons | Mace |
| 2 | teaspoons | Cinnamon |
| 3 | pounds | Currants |
| ½ | cup | Citron |
| ½ | cup | Candied peel, cut into strips |
Directions
In a large bowl, cream the butter and 1 cup of the sugar until light.
In a separate bowl, beat the egg yolks until thick and lemon-colored and add them to the butter-sugar mixture. In another bowl, beat the egg whites until stiff but not dry. Fold in a second cup of light brown sugar and add this to the first mixture. In a bowl, sift the flour, mace, cinnamon and baking soda; stir in the currants, raisins and almonds. Add the flour-and-fruit mixture to the egg-butter-sugar mixture. Combine the citron and candied peel and set aside.
Line two 12-in round pans with waxed paper, buttered on both sides. Fill each pan ⅔ full, adding layers of citron and candied peel. Cover loosely with buttered paper and tie into place. Steam the cake for three hours and then bake it 1-½ hours in a slow oven (300 degrees) or bake it for 4 hours at 275 degrees without steaming. The cake is done when it is firm to the touch and a wire cake tester comes out clean and dry. Run a knife around the inside of the pan and remove the cake when nearly cool. Frost with a thin white icing and decorate with figures of birds, animals and flowers.
Submitted By DONNA LINNETT On 11-29-94