Twelfth Night Cake

Name: Twelfth Night Cake
Yield: Yield: One 3½-Pound Cake; Approximately 15 to 20 Servings.
Cuisine: American
Ingredients: 8 tablespoons amaretto; 3 tablespoons coarsely chopped candied lemon peel; 8 eggs; 3 tablespoons coarsely chopped candied orange peel; 2½ cups currants; 1 cup sugar; ½ pound (2 sticks) unsalted butter; 1 tablespoon ground mace; 1 tablespoon ground cinnamon; 1 large bean and 1 dried pea (optional); 4 tablespoons chopped blanched almonds; ¼ cup diced citron; 2¼ cups all-purpose flour

1807

Preparation info

Yield: One 3½ Pound Cake; Approximately
15 to 20
Servings.

Difficulty
Medium

Appears in

The Christmas Cook

By William Woys Weaver

Published 1990

About

If you intend to serve this on Twelfth Night, make the cake no later than November 30. I make mine on October 1.

Ingredients

3 tablespoons coarsely chopped candied lemon peel
3 tablespoons coarsely chopped candied orange peel
¼</

Americas
United States
Cake
November
Christmas
December
Winter
October
Vegetarian

Method

Chop the lemon and orange peel and citron together until the mixture has the texture of rice. Mix with the currants and chopped almonds. Add the amaretto, cover, and infuse overnight. The next day, when you are ready to bake, preheat the oven to 275°F.

Beat the eggs and sugar u