How To make Twelfth Night Cake
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1 c Butter or margarine
3 tb Orange juice concentrate
2 ts Grated orange rind
1/2 ts Vanilla
1/4 ts Salt
4 Eggs; (room temp)
4 Egg yolks; (room temp)
1 c Sugar
1 1/2 c Flour; sifted
1/4 c Cornstarch; sifted
Powdered sugar Combine butter, juice concentrate, rind, vanilla and salt in a small saucepan; cook over low heat, stirring, until butter is melted. Remove from heat; cool to lukewarm. Place eggs, egg yolks and sugar in large bowl; beat until tripled in volume. Sprinkle flour and cornstarch over eggs. Add orange mixture; fold in very gently until there is no trace of buter mixture. Pour into greased 9" tube pan. Bake in preheated 350~ oven for about 40 minutes or until cake starts to come away from sides of pan. Cool. Remove from pan. Sprinkle top of cake with powdered sugar. Garnish sides of cake with orange slices if desired. :
How To make Twelfth Night Cake 's Videos
In the Kitchen With Lote, Episode 1: Twelfth Night Cake
Join Baroness Lote Winterborn as she explains and bakes a 12th Night Cake!
Class Presentation:
Recipie:
1796 Pound Cakes! - 18th Century Cooking
Today's recipe is for a traditional Pound Cake. This comes from Amelia Simmons's 1796 cookbook, American Cookery. While it's called a cake, there are clues in the text that this was intended to be made into something more like a cookie or even a cupcake. This is a delicious dish -- one we highly recommend it!
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Mary Berry's Christmas Cake | delicious. Magazine
Mary Berry's classic Christmas cake is one of the most popular recipes on our website. The rich fruit cake is studded with plump dried fruits and finished with a good dash of brandy.
Serves
Ingredients:
425g currants
250g each sultanas and raisins
300g glacé cherries, quartered, rinsed and drained
150g ready-to-eat dried apricots, snipped into small pieces
75g mixed candied peel, roughly chopped
4 tbsp brandy, plus extra for pouring
300g plain flour
1 tsp ground mixed spice
½ tsp freshly grated nutmeg
300g softened unsalted butter, plus extra for greasing
300g dark muscovado sugar
5 medium free-range eggs
1 tbsp black treacle
Finely grated zest of 1 large lemon
Finely grated zest of 1 large orange
60g whole unblanched almonds, roughly chopped
Method:
1. Combine the dried fruit and candied peel in a large bowl. Add the 4 tbsp brandy and stir in to mix well. Cover and leave overnight.
2. Preheat the oven to 140°C/fan120°C/gas 1. Put the remaining ingredients except the almonds in a large bowl. Beat with a hand-held electric mixer until well combined. Stir in the nuts and the soaked fruit with any soaking liquid.
3. Grease a deep 23cm round tin or 20cm square cake tin with butter, line with a double layer of baking paper and grease the paper (see Golden Rules). Spoon the mixture into the prepared tin. Level the top and cover with a disc of baking paper.
4. Bake for 4-5 hours until firm to the touch and a skewer pushed into the middle comes out clean. Leave the cake to cool in the tin.
5. When the cake has cooled, remove the baking paper disc, pierce the top in several places with a skewer, then pour over a little brandy. Remove the cake from the tin but keep it in the baking paper. Wrap with more baking paper, then wrap with foil. Store in a cool place for up to 3 months to mature, occasionally unwrapping and spooning over 1-2 tbsp brandy.
6. Decorate the cake with glacé fruit, marzipan or ready-to-use icing. Tie a ribbon around the cake if you like before serving.
Find the full recipe here:
How To Make An Easy Christmas Cake | Waitrose
A Christmas cake is an essential for the big day - Silvana Franco shows you an easy recipe that needs no overnight soaking and is ready the same day. To see the recipe, click here |
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Historical Details: Twelfth Night
Welcome to Locksley Square, as we celebrate Twelfth Night with an assembly ball! Dancing, food, and cards abound, topped off by Twelfth cake to end the evening.
For more information on assembly balls, check out Paul Cooper's article: