How To make Twelfth Night Cake
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1 c Butter or margarine
3 tb Orange juice concentrate
2 ts Grated orange rind
1/2 ts Vanilla
1/4 ts Salt
4 Eggs; (room temp)
4 Egg yolks; (room temp)
1 c Sugar
1 1/2 c Flour; sifted
1/4 c Cornstarch; sifted
Powdered sugar Combine butter, juice concentrate, rind, vanilla and salt in a small saucepan; cook over low heat, stirring, until butter is melted. Remove from heat; cool to lukewarm. Place eggs, egg yolks and sugar in large bowl; beat until tripled in volume. Sprinkle flour and cornstarch over eggs. Add orange mixture; fold in very gently until there is no trace of buter mixture. Pour into greased 9" tube pan. Bake in preheated 350~ oven for about 40 minutes or until cake starts to come away from sides of pan. Cool. Remove from pan. Sprinkle top of cake with powdered sugar. Garnish sides of cake with orange slices if desired. :
How To make Twelfth Night Cake 's Videos
Shakespeare's Test Kitchen Ep 9: Twelfth Night Cakes and Ale!
Special thanks to Jeffrey Bender and Patrick Toon.
Production Photo: Twelfth Night, Shakespeare Theatre of New Jersey.. Pictured: Patrick Toon, Tarah Flanagan, Ty Lane, Jeffrey M. Bender. Set Designer – Brittany Vasta. Costume Designer – Hugh Hanson. Directed by Jason King Jones
INGREDIENTS
1 Stick Salted Butter, softened
½ c. Sugar plus more for rolling
1/4- 1/2 Tablespoons Rosewater *we accidentally said teaspoons in the video
120 g./ 1 c. Whole Wheat Pastry Flour
120 g./ 1 c. White Whole Wheat Flour
1 Tbs Grated Nutmeg
½ ts.Salt
DIRECTIONS
Preheat oven to 375 degrees. In a small bowl, combine the 2 flours, nutmeg and salt. Stir together so that the nutmeg and salt are distributed evenly.
In a medium bowl, cream together the butter and sugar. Add the rosewater; mix until combined.
Add the flour mixture to the butter/sugar mix; stir thoroughly to combine. We found is best to use our hands to fully incorporate the butter.
Divide dough into 2 separate balls. Form each ball into a log, approximately 1 ½” in diameter.
Sprinkle a thin layer of sugar onto a piece of plastic wrap. Roll one of the cookie logs onto the sugar, then use the plastic wrap to wrap the cookie log. Repeat for the second cookie log. Refrigerate for at least 2 hours until the cookie logs are very firm.
After 2 + hours, remove cookie logs from the refrigerator.
Line a baking sheet with parchment paper.
Using a sharp knife, slice the cookie logs into ¼” slices; place cut-side down onto the baking sheet. If desired, sprinkle the top of the cookie with additional sugar.
Bake for 12-15 minutes, until cookies are firm but have not begun to brown.
Remove from oven; leave on cookie sheet for 15 minutes to cool and become firm.
Home for the Holidays: Twelfth Night at Hampton
Feeling blue after Chrismas ends? In the 18th century, the festivities didn't end on December 25th, they were just beginning! Check out this video about the traditions of Twelfth Night. You can also learn how to make a Ridgely favorite, Madeira cake.
The recipe is available at
Video credit: NPS
AUDIO DESCRIPTION: See historic table settings including decadent cakes and fruit that would have been typical of a Christmas season at Hampton Mansion.
Super Moist Fruit Cake Recipe for Christmas /Simple and Easy Boiled Fruit Cake Recipe
Super moist Fruit Cake Recipe for Christmas /Simple and Easy Boiled Fruit Cake Recipe
Super moist fruit cake Complete Written Recipe:
This fruit cake is a simpler and easier version of making a traditional fruit cake or old-fashioned fruit cake.
In this Easy fruit cake recipe we don't need any soaking of dry fruits; but still the raisins,candied peels,cranberries and other dried fruits will be juicy and plumpy as they are boiled in liquid and then added into the cake batter.
This video will show you one of the least messy ways that we can make a fruit cake.We don't need any stand mixer/hand mixer to make this cake.A sauce pan and a wooden spoon are the only major tools to make this fruit cake.
In two steps we can make this super moist fruit cake batter.
Step1:
Boil the dry fruits in a sauce pan with butter sugar and water.
Step2:
Add all the rest of ingredients into this saucepan after its cooled.
Step3:
Bake the fruit cake @ 320 F for 75-90 minutes.
The cake is so soft and moist and the aroma of spices makes this fruit cake, more flavorful.
This fruit cake recipe is one of my favorite recipes to make moist fruit cake.
Hope you liked this super moist fruit cake recipe.
Hope you will make this fruit cake for this christmas.
And please let me know how it turned out for you.
Advanced Happy Christmas to all My Lovely MerryBakers :)
Music: Jingle Bells 7 by Kevin MacLeod is licensed under a Creative Commons Attribution license (
Artist:
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Twelfth Night Cake....and my new book. hveoftherev.com
Doug Does: Randazzo's King Cake on Twelfth Night
Doug MacCash speaks with excited king cake lovers as they wait in line for Manny Randazzo's famous king cakes.
How to Make A Christmas Cake - The Victorian Way
????Order your copy of Mrs Crocombe’s cookery book here: ????
Christmas is approaching so Mrs Crocombe is making a cake for Lord and Lady Braybrooke at Audley End House.
This traditional plum cake is based on a recipe by Charles Francatelli, who was Queen Victoria's chief cook from 1840 to 1841.
INGREDIENTS
680g plain flour
680g butter
450g caster sugar
450g dried chopped cherries
680g currants
680g candied peel
225g ground almonds
8 eggs
Zest of four oranges
15g ground spices (cinnamon, cloves, nutmeg)
½ pint of brandy
For the almond paste:
225g ground almonds
450g caster sugar
A little orange water
3-4 egg whites
For the icing:
6 egg whites
680g icing sugar
Lemon Juice
METHOD
Preheat your oven to 160ºC, 320ºF or gas mark 3.
Line a large cake tin with butter and greaseproof paper.
Soften your butter, then combine with the sugar, flour and eggs gradually. Then incorporate the cherries, currants, candied peel, ground almonds, spices and brandy until you have a thick mixture.
Pour this mix into your lined cake tin, then place in a preheated oven and bake until a skewer comes out clean when placed into the centre of the cake. This will take around six hours, but keep an eye on it.
Once your cake is out of the oven, remove it from the tin and leave it to cool on a wire rack. You can then make the almond paste.
Mix the ground almonds, caster sugar and orange water together in a bowl. Slowly add in the egg whites, and mix until the mixture comes together into a dough. You may not need to use all of the egg whites, so keep an eye on the consistency of the mixture so it doesn’t become too thin.
Take your almond paste and roll it out until it is around 5mm thick. Using your cake tin as a guide, cut out a circle to cover the top of the cake, and a strip to encircle the sides. You can then place it over the cake, using jam or water as a glue if necessary.
Next you can make the icing by mixing the egg whites and fine sugar together. Add a few drops of lemon juice until the mixture becomes spreadable. Cover the cake in this icing mixture and leave this in a dry place until it turns hard.
You can then decorate the cake by piping on some more icing. It’s up to you to choose your decorating style, but if you’d like to keep it authentically Victorian we suggest writing a Christmas message onto your cake. You can add a little food colouring to your icing to create an array of colours for your cake.
Discover more Victorian Christmas recipes:
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