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

1. Preheat oven to 300 degrees.
2. In a mixing bowl, cream the butter and sugar with a wooden spoon until pale and lemon-colored.
3. In a separate bowl beat the eggs.
4. Add the eggs and brandy to the butter-sugar mixture.
5. Stir in the flour and spices and mix thoroughly.
6. Add the raisins, almonds and good-luck bean.
7. Mix thoroughly.
8. Butter a 12-inch cake tin and line it with buttered wax paper.
9. Pour in the cake mixture and bake for three hours.
10. 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)