Prep 40 mins
Cook 30 mins
Served at the Epiphany Feast , the 12th night of Christmas which is the observation of the Wise Men's arrival to the manger. Some tradiotions hold that a dried bean and a dried pea are to be placed in the cake batter (on oppostire sides) prior to cooking. The man finding the bean is the King of the Feast and the woman finding the pea is teh Queen of the Feast .
- 2 cups butter, softened
- 16 ounces brown sugar
- 8 large eggs
- 3 1⁄4 cups flour, all-purpose, divided
- 1 teaspoon baking soda
- 2 teaspoons mace, ground
- 1 teaspoon cinnamon, ground
- 4 ounces almonds, slivered
- 15 ounces raisins
- 10 ounces currants
- 1⁄2 cup citron, candied, chopped
- 1⁄2 cup lemon peel, candied, chopped
- 12 ounces apricot filling
White Buttercream Frosting
- 2⁄3 cup water
- 1⁄4 cup meringue powder
- 48 ounces confectioners' sugar
- 1 1⁄4 cups shortening
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon vanilla extract
- 1⁄2 teaspoon butter flavoring
- Beast butter at medium speed until creamy; gradually add brown sugar, beating well.
- Add eggs, one at a time, beating after each addition.
- Combine 3 cups of flour, baking soda, and mace.
- Gradually add to the butter mixture. Mix at a low speed just until blended.
- Combine remaining 1/4 flour slivered almonds, raisins, currants, citron, and lemon peel until coated evenly.
- Stir mixture into batter.
- Spoon batter into three greased and wax paper-lined 9-inch round cake pans. (Drop bean and pea at this time). Bake at 375 for 30-35 or until wooden pick comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans and cool completely.
- Spread apricot filling between layers of cake. Spread White Buttercream Forsting on top and sides. Decorate as desired.
- White Buttercream Frosting:.
- Combine water and meringue powder in a large bowl; beat at high speed until soft peaks form.
- Add 4 cups of confectioners sugar, 1 cup at a time, beating at low speed after each addition. Add remianing sugar alternately with shortening, beating after each. Stir in flavorings.
- Yields: 7 cups frosting for one 3-layer cake.