Three Kings Cake


5 cups light raisins
2 cups dark raisins
1 teaspoon baking powder
1/2 cup diced candied orange peel
1/2 cup diced candied citron
1/2 cup chopped walnuts
1/2 cup chopped almonds
1 1/2 cups granulated sugar
1 cup + 3 tbsp. butter, melted
5 eggs (1 c.)
3 tablespoons honey
1 tablespoon diced almonds
3 1/2 cups sifted all-purpose flour
cup whiskey, rum or oran
1 tablespoon diced candied orange peel
1 tablespoon chopped walnuts
Candied cherries and citron for decorations


1. Lightly grease 9 x 3 1/2 inch angel food cake pan. Line with greased brown paper.
2. Combine 5 cups light raisins and the dark raisins with 6 tablespoons whiskey. Toss well. Let stand 5 minutes or more. Preheat oven to 275 degrees.
3. Sift flour with baking powder and salt. Add raisin mix, candied orange peel and citron and nuts. Toss well. Add granulated sugar, mix well.
4. With wooden spoon, stir in melted butter mixing until well combined. Beat in eggs one at a time, beating well after each with wooden spoon. Stir in honey.
5. Turn into pans. Sprinkle with almonds. Bake 2 hours and 30 minutes (if cake browns too fast, cover loosely with foil).
6. Remove cake from oven, pour 3 tablespoons whiskey evenly over top, cool on rack.
7. When cool turn out of pan and remove paper. Pour remaining 3 tablespoons whiskey evenly over top. Wrap in cheesecloth moistened with more whiskey, store in tightly covered cake tin in cool plate. Cake should stand at least 2 days before serving. (I let it stand two weeks, resoaking cloth when dry).
8. Frosting: Combine confectioners' sugar and whiskey, stir well until smooth. Combine raisins, peel and walnuts, mix well. Sprinkle 1/2 raisin mixture over top of cake.
9. Pour sugar mixture over cake, letting it run down sides. Sprinkle top with rest raisin mix. Decorate with peel and citron. Makes 6 pound cake. I didn't use icing and it was good without it.




6.0 servings


Thursday, December 3, 2009 - 2:25am



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