Twelfth Night Cake

Recipe from

Oxmoor House


1 cup raisins
1 cup currants
1 cup chopped candied pineapple
1/2 cup chopped candied red cherries
3/4 cup bourbon
1 1/2 cups butter or margarine, softened
1 1/2 cups sugar
6 eggs
3 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 cup ground almonds
1 dried pinto bean
1 dried black-eyed pea


Combine first 5 ingredients; stir well. Cover mixture; let stand overnight.

Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition.

Sift flour and spices together; gradually add to creamed mixture, mixing well. Stir in almond- fruit mixture.

Spoon batter into a greased and waxed paper-lined 9-inch springform pan. Press bean and pea just below surface of batter.

Bake at 300° for 2 hours or until a wooden pick inserted in center comes out clean. Cool cake completely in pan.


Oxmoor House Homestyle Recipes

January 1983
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