Twelfth Cake

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