Classic Twelfth-night Cake

350g butter
350g caster sugar
6 eggs, beaten
75ml brandy
350g plain flour
1 tsp ground allspice
1 tsp ground ginger
1 tsp ground coriander
1 tsp ground cinnamon
700g mixed dried fruit
50g blanched almonds, chopped
45g apricot conserve or apricot jam
900g marzipan
 4 egg whites
900g icing sugar
3 tsp lemon juice
2 tsp glycerine

Cream the butter and sugar together until light and fluffy.
Gradually add the beaten eggs, mixing well after each addition then add the brandy.
Fold-in the flour, spices, fruit and nuts.
Grease a deep 25cm cake tin and line the bottom and sides with greaseproof paper.
Tip the cake mixture into this and tap to remove any trapped air.
Place the cake in an oven pre-heated to 150°C and bake for about 2.5 hours, or until the cake is firm to the touch. If the top of the cake darkens too quickly cover with a sheet of folded greaseproof paper about half-way through the cooking.
Remove the cake from the oven, allow to cool in its tin for 30 minutes then tip onto a wire rack and allow to cool completely.
Once cold cover the surface of the cake with the apricot preserve or apricot jam. Roll out the almond paste and cut just enough of the paste to go around the side of the cake. Then roll the remainder of the paste out and use to cover the top of the cake.
Then make the icing by lightly beating the egg whites and incorporating the icing sugar into this to form a stiff paste. Add the lemon juice and glycerine and mix. Using a palette knife spread the icing all the way around the sides and top of the cake.

350g butter 350g caster sugar 6 eggs, beaten 75ml brandy 350g plain flour 1 tsp ground allspice 1 tsp ground ginger 1 tsp ground coriander 1 tsp ground cinnamon 700g mixed dried fruit 50g blanched almonds, chopped 45g apricot conserve or apricot jam 900g almond paste (or marzipan) 4 egg whites 900g icing sugar 3 tsp lemon juice 2 tsp glycerine

Read more at Celtnet: http://celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-twelfth-night-cake
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gredients: 350g butter 350g caster sugar 6 eggs, beaten 75ml brandy 350g plain flour 1 tsp ground allspice 1 tsp ground ginger 1 tsp ground coriander 1 tsp ground cinnamon 700g mixed dried fruit 50g blanched almonds, chopped 45g apricot conserve or apricot jam 900g almond paste (or marzipan) 4 egg whites 900g icing sugar 3 tsp lemon juice 2 tsp glycerine

Read more at Celtnet: http://celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-twelfth-night-cake
Copyright © celtnet

gredients: 350g butter 350g caster sugar 6 eggs, beaten 75ml brandy 350g plain flour 1 tsp ground allspice 1 tsp ground ginger 1 tsp ground coriander 1 tsp ground cinnamon 700g mixed dried fruit 50g blanched almonds, chopped 45g apricot conserve or apricot jam 900g almond paste (or marzipan) 4 egg whites 900g icing sugar 3 tsp lemon juice 2 tsp glycerine

Read more at Celtnet: http://celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-twelfth-night-cake
Copyright © celtnet

gredients: 350g butter 350g caster sugar 6 eggs, beaten 75ml brandy 350g plain flour 1 tsp ground allspice 1 tsp ground ginger 1 tsp ground coriander 1 tsp ground cinnamon 700g mixed dried fruit 50g blanched almonds, chopped 45g apricot conserve or apricot jam 900g almond paste (or marzipan) 4 egg whites 900g icing sugar 3 tsp lemon juice 2 tsp glycerine

Read more at Celtnet: http://celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-twelfth-night-cake
Copyright © celtnet

gredients: 350g butter 350g caster sugar 6 eggs, beaten 75ml brandy 350g plain flour 1 tsp ground allspice 1 tsp ground ginger 1 tsp ground coriander 1 tsp ground cinnamon 700g mixed dried fruit 50g blanched almonds, chopped 45g apricot conserve or apricot jam 900g almond paste (or marzipan) 4 egg whites 900g icing sugar 3 tsp lemon juice 2 tsp glycerine

Read more at Celtnet: http://celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-twelfth-night-cake
Copyright © celtnet