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"I will hold Christmas in my heart, and try to keep it all the year." - Charles Dickens.



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    Epiphany Cake from America

    America's rich Christmas cake could once have been eaten on the Twelfth Night.

    2 eggs
    cup of sugar
    cup of sour cream
    teaspoon of vanilla essence
    1/2 teaspoon of lemon essence
    round cake tin, 20 cm (8 inches) across and 8 cm (3 inch) deep
    small china token, or dried bean
    cake rack

    For Icing
    2 cups of sifted icing sugar mixture
    tablespoon of butter
    enough lime or lemon juice to moisten into a paste
    crushed nuts or sprinkles to decorate

    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 celcius/ 325 farenheit 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.

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