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    You are in: Home / Recipes / Epiphany Cake Recipe
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    Epiphany Cake

    Epiphany Cake. Photo by Color Guard Mom

    1/1 Photo of Epiphany Cake

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    Annacia's Note:

    The finder of the baked in token is said to gain good fortune in the coming year. The Zaar puter won't accept "small china token" as an ingredient but be sure to bake one in. My gramma used a new decorated thimble. My grandmother was the one who made this cake and I copied it from an old hand written card. There was no flour or liquid mentioned in the ingredients list but flour was listed in the directions. I have added the 2 cups of flour (See update below) as it seems about right to me but add it slowly and stop when you think it's think it's right or add more if needed. If it's very thick you might want to add enough milk to make a good batter consistency. My apologies for the vagueness here. I know that it was a delicious cake though! *UPDATE* I have edited the flour amount as reccomended by Color Guard Mom. Start with 1 1/2 cups and add as/if needed.

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    Units: US | Metric

    For Icing

    • 2 cups of sifted icing sugar
    • 2 tablespoons butter, room temp
    • lemon juice, enough to moisten into a spreading paste
    • crushed nuts or candy sprinkles, to decorate


    1. 1
      Beat the eggs and sugar until light and fluffy.
    2. 2
      Add the sour cream and beat, then extracts.
    3. 3
      Lightly fold in the sifted flour mixed with the baking powder, baking soda and salt.
    4. 4
      Spoon the batter into the well-buttered round cake tin, 20 cm (8 inches) across and 8 cm (3 inch) deep.
    5. 5
      You can also line it with buttered-paper if you like.
    6. 6
      Make sure you add the token.
    7. 7
      Bake the cake at 170 Celsius/ 325 farenheit for 35 minutes or till tester comes out clean.
    8. 8
      Don't open the door, be patient.
    9. 9
      Cool the cake in the tin for 10 mins and then turn it out on to a rack to cool properly.
    10. 10
      Ice the top and sides of the cake after mixing all the ingredients for the icing to a spreading paste.
    11. 11
      Decorate with a ring of crushed nuts and an inner circle of chocolate sprinkles. Maybe add a sugar mouse in the center, or garden flowers on the plate, and a ribbon.

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    Ratings & Reviews:

    • on January 05, 2009


      Okay, I have no prior experience on what an Epiphany Cake is supposed to taste like. I didn't have a 3 inch high cake pan to make this in, so I used a bundt pan instead. The cake is more dense than a normal cake, my hubby said it is more like a bread than a cake. It hasn't stopped him from eating it - he's already had two pieces. Maybe a little less flour would help with that, or like you said, add more milk. Thanks for posting Annacia! This was a great recipe to try out and super easy - especially compared to other Epiphany cakes.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Epiphany Cake

    Serving Size: 1 (119 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 406.5
    Calories from Fat 93
    Total Fat 10.4 g
    Saturated Fat 6.0 g
    Cholesterol 73.1 mg
    Sodium 402.0 mg
    Total Carbohydrate 74.3 g
    Dietary Fiber 0.6 g
    Sugars 54.6 g
    Protein 4.9 g

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