Epiphany cake is to be eaten on January 6th, also known as Twelfth Night or Epiphany. This is a Christian celebration of the day the three wise men visited Jesus. Since the Middle Ages it has been traditional to celebrate Epiphany with a cake in which a dried bean, whole almond, or lucky charm has been placed. The youngest child in the family hides under the table while an adult cuts the cake. Without looking, the child calls out which piece goes to which person. Whoever finds the charm in their slice becomes King or Queen for the day. They wear a gold paper crown, choose who is to be their regal partner, are treated like royalty and are said to be blessed with good luck throughout the year. Some traditionalists insist that the King/Queen buy a round of drinks for everyone!
Epiphany cakes differ depending on where you are living. In France, where this event is most popular, they have Galette Des Rois, meaning kings’ cake, which is a puff pastry affair filled with almond frangipane. Mexico, Germany and England typically have varieties of fruitcake. Spain, meanwhile, has Epiphany bread — a sweet bread with citrus flavours — and Americans prefer a sponge cake. What follows is my own interpretation of an Epiphany cake, a light and spongy fruitcake with almond flavouring. If you’re not keen on almond, or are planning on icing with marzipan, substitute milk or orange juice for the almond essence.
Ingredients for a cake to serve 8
- 8oz/226g flour
- 6oz/170g butter
- 4oz/113g brown sugar
- 4oz/113g sultanas
- 3oz/85g raisins
- 2oz/56g currants
- 3oz/85g ground almonds
- 2oz/56g glace cherries
- 2oz/56g chopped peel
- 3 eggs, beaten
- 1 tbs almond extract
- 1½ tsp mixed spice
- 1tsp cinnamon
- 1 tsp lemon juice
- 1 tsp baking powder
- a small ceramic figurine/dried bean/whole almond/oven-proof charm
1. In a large mixing bowl, cream the butter and sugar together until they are soft and creamy.
2. Add the beaten eggs a bit at a time. The mixture may curdle and look very unappetising at this point but don’t worry!
3. Add the almond extract, lemon juice, spices, baking powder, flour and ground almonds. Mix well but don’t beat the mixture. You want to lightly fold it all in together, including as much air as possible for a spongier cake. At this point it should look somewhat tastier.
4. Fold in all the dried fruit until evenly distributed. Add your lucky charm to the mixture.
5. Transfer the cake mixture to a greased 8 inch/20cm loose base cake tin and bake at gas mark 3/160°C for 1¼-1½ hours.
6. Leave to cool a little in the tin before turning out onto a wire rack. Store in an airtight tin. Epiphany cake can be iced or left naked.
7. Remember to warn eaters about the charm inside the cake (choking is never a sign of good luck!) and see who finds it in their slice. They shall be King or Queen for the day…
Categories: recipes
