English Twelfth Night Cake
- 1/2 pound unsalted butter, at room temperature
- 1/2 pound sugar
- 5 eggs, beaten
- 1/4 cup brandy
- 1/2 pound all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon grated nutmeg
- 1/2 pound raisins
- 1 cup blanched almonds, chopped
- 1 dried bean
- Preheat oven to 300 degrees.
- In a mixing bowl, cream the butter and sugar with a wooden spoon until pale and lemon-colored.
- In a separate bowl beat the eggs.
- Add the eggs and brandy to the butter-sugar mixture.
- Stir in the flour and spices and mix thoroughly.
- Add the raisins, almonds and good-luck bean.
- Mix thoroughly.
- Butter a 12-inch cake tin and line it with buttered wax paper.
- Pour in the cake mixture and bake for three hours.
- If the top browns too much during cooking, cover with foil.
butter, sugar, eggs, brandy, flour, ground cinnamon, nutmeg, raisins, blanched almonds, bean
Taken from cooking.nytimes.com/recipes/1644 (may not work)