Twelfth Night Cake

Recipe from Oxmoor House

More 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


  1. Combine first 5 ingredients; stir well. Cover mixture; let stand overnight.
  2. 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.
  3. Sift flour and spices together; gradually add to creamed mixture, mixing well. Stir in almond- fruit mixture.
  4. Spoon batter into a greased and waxed paper-lined 9-inch springform pan. Press bean and pea just below surface of batter.
  5. Bake at 300° for 2 hours or until a wooden pick inserted in center comes out clean. Cool cake completely in pan.
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