Twelfth Night Cake - Kings Cake- Epiphany Not Mardi Gras
Ready In: 1 hr 10 mins
Serves: 8-12
Yields: 1 cake
Ingredients
- 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
Directions
- 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.
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