Three Kings Cake

Ingredients

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

Preparation

1
1. Lightly grease 9 x 3 1/2 inch angel food cake pan. Line with greased brown paper.
2
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
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
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
5. Turn into pans. Sprinkle with almonds. Bake 2 hours and 30 minutes (if cake browns too fast, cover loosely with foil).
6
6. Remove cake from oven, pour 3 tablespoons whiskey evenly over top, cool on rack.
7
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
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
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.

Tools

 



Yield:

6.0 servings

Added:

Thursday, December 3, 2009 - 2:25am

Creator:

Anonymous

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