Title: Twelfth Night Cake
Categories: Cake
Yield: 1 Servings
| 1 | lb | Butter |
| 2 | c | Light brown sugar, firmly packed |
| 2 | ts | Cinnamon |
| 1 | ts | Baking soda |
| 2 | lb | Seedless raisins |
| 3/4 | c | Almonds, blanched and chopped or cut into strips |
| 9 | | Eggs, separated |
| 3 1/4 | c | Flour |
| 2 | ts | Mace |
| 2 | ts | Cinnamon |
| 3 | lb | Currants |
| 1/2 | c | Citron |
| 1/2 | c | 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 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.