Twelfth Cake

Preparation info
  • Makes


    22 cm 9 inch cake
    • Difficulty


Appears in
At Christmas We Feast: Festive Food Through the Ages

By Annie Gray

Published 2021

  • About

John Mollard, 1803, The Art of Cookery141

The first published recipe to be explicitly called Twelfth Cake, this is essentially a yeast-risen fruit cake of the seventeenth-and eighteenth-century type, more often called plum cake, rich cake, or great cake in the past. It was being eclipsed by more modern versions with eggs in place of the yeast even by the time it was published. If