Twelfth night cake

Yield: 1 servings

Measure 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 \N Eggs, separated
3¼ cup Flour
2 teaspoons Mace
2 teaspoons Cinnamon
3 pounds Currants
½ cup Citron
½ cup Candied peel, cut into strips

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

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