Epiphany Cake Recipe |
Epiphany Cake Ingredients:- 2 eggs
- cup of sugar
- cup of sour cream
- teaspoon of vanilla essence
- 1/2 teaspoon of lemon essence
- small china token, or dried bean
Icing - 2 cups of sifted icing sugar mixture
- 1 tablespoon butter
lemon juice to moisten into a paste - crushed nuts to decorated
| 
Time: 1 hour
Serves: 10
|
Epiphany Cake Instructions:Beat the eggs and sugar until light and fluffy.
Add the cream and beat, then essences.
Lightly fold in the sifted flour.
Spoon the batter into the well-buttered tin. You can also line it with buttered-paper.
Make sure you add the token.
Bake the cake at 170 C / 325 F for 35 minutes.
Don't open the door. Be patient.
Cool the cake in the tin and then turn it out on to a rack to cool properly.
Ice the top and sides of the cake after mixing all the ingredients for the icing to a spreading paste.
Decorate with a ring of crushed nuts and an inner circle of chocolate sprinkles. Maybe add a sugar mouse in the center, or garden flowers on the plate, and a ribbon.
|
Epiphany Cake Cooking Time:- Cooking time 35 minutes.
- Allow to cool before serving.
- Store in an airtight container.
|
Epiphany Cake Serving Instructions:- Serve with Tea or Coffee.
- Great at Christmas Parties.
|
Christmas Recipes Index
|
