The best delicious Twelfth Night Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Twelfth Night Cake recipe today!
Hello my friends, this Twelfth Night Cake recipe will not disappoint, I promise! Made with simple ingredients, our Twelfth Night Cake is amazingly delicious, and addictive, everyone will be asking for more Twelfth Night Cake.
What Makes This Twelfth Night Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Twelfth Night Cake.
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1 lb Butter 9 Eggs, separated
2 c Light brown sugar, 3 1/4 c Flour
– firmly packed 2 t Mace
2 t Cinnamon 2 t Cinnamon
1 t Baking soda 3 lb Currants
2 lb Seedless raisins 1/2 c Citron
3/4 c Almonds, blanched and 1/2 c Candied peel, cut into
– chopped or cut into strips – 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 2/3 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 1-1/2 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.