Twelfth-night Cake RecipeOrigin: Britain Period: Traditional |
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The classic Twelfth-night Cake is a very rich British version of the pan-European King Cake that's more of a cross between a King Cake and a Dundee Cake than anything else. It hearkens back to a time where the celebration of Epiphany (Twelfth night) was far more important than it is today. Ingredients:
350g butter 
Twelfth-night Cake Preparation:Method:Cream the butter and sugar toghether until light and fluffy. Gradually add the beaten eggs, mixing well after each addition then add the brandy. Fold-in the flour, spices, fruit and nuts. Grease a deep 25cm cake tin and line the bottom and sides with greaseproof paper. Tip the cake mixture into this and tap to remove any trapped air. Place the cake in an oven pre-heated to 150°C and bake for about 2.5 hours, or until the cake is firm to the touch. If the top of the cake darkens too quickly cover with a sheet of folded greaseproof paper about half-way through the cooking. Remove the cake from the oven, allow to cool in its tin for 30 minutes then tip onto a wire rack and allow to cool completely. Once cold cover the surface of the cake with the apricot preserve or apricot jam. Roll out the almond paste and cut just enough of the paste to go around the side of the cake. Then roll the remainder of the paste out and use to cover the top of the cake. Allow the cake to set for at least two days then prepare the icing by lightly beating the egg whites and incorporating the icing sugar into this to form a stiff paste. Add the lemon juice and glycerine and incorporate well. Then, using a palette knife sprad the icing all the way around the sides and top of the cake. Place in a tin and allow to set for at least two days. When ready form a cresecent of the candied fruit and anjelica on top of the cake and decorate with the silver balls. Find more Christmas Recipes Here |
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