A Yuletide Favorite – Twelfth Night Cake
2 ¼ lb. mixed dried sultanas, raisins and currants
2 oz mixed peel
2 oz glace cherries
2 oz chopped walnuts
¼ pint whisky
¼ pint milk
12 oz muscavado sugar
12 oz butter
4 eggs
1 lb. 4 oz plain flour
1 level tbs. baking powder
2 level tsp. mixed spice
Method
Place the dried fruit and peel in a bowl. Stir in the whisky and milk, cover and leave overnight. Heat the oven to 140oC /gas mark 1. Oil a large tin [approx. 12 inch x 10 inch] and line the base and sides with grease proof paper. Brush the paper with oil. Cream the butter and sugar, add the beaten eggs a little at a time. If the mixture curdles add a little flour. Sift the flour, baking powder and spice and fold into to the creamed mixture. Add the fruit, nuts and whisky. Stir well. Turn into the tin. Bake in the centre of the oven for 2 ¼ to 2 ½ hours. Leave to cool in the tin. Turn out and remove the paper. If you really must, you can sprinkle more whisky. The cake can be iced and decorate with stars, ribbons, wheat ears, nuts and glace fruit.
–Anna Franklin, Yule (The Eight Sabbats)
Witches Of The Craft® 