Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Monday, January 4, 2010

Epiphany Cake


If you didn't make an Epiphany cake yesterday, you have another chance on Wednesday, January 6, the traditional date of the feast. I made ours yesterday, because we were celebrating my in-laws' 51st wedding anniversary as well as the feast.

I made a butter pound cake, a simple recipe, found at allrecipes.com. It was not as dense as many pound cakes, made a little lighter by the six eggs. It was very tasty and good with just a little bit of frosting glaze.

After reading the comments at allrecipes about the cake overflowing, I filled the bundt pan 2/3 full and put the rest of the batter in a bread pan to bake the extra. I baked the bread pan batter for about 30 minutes, until a toothpick came out clean, the bundt pan batter baked for about 60 minutes. The cake rose to the very top of the pan, so it was a good thing I didn't put all the batter in.




Epiphany Pound Cake

1 1/2 c. butter, softened
2 1/2 c. white sugar
6 eggs
3 c. all-purpose flour
3 t. baking powder
1/2 t. salt
1 1/2 t. vanilla extract
3/4 c. milk

Grease and flour a tube or Bundt pan. Do not preheat oven.

In a medium bowl, mix flour, baking powder and salt. Set aside.

In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well each time. Add vanilla.

Add flour mixture alternately with milk. Beat until smooth. Pour batter into tube or Bundt pan (see note above).

Place cake into cold oven, set the temperature to 350 degrees F (175 degrees C) and bake for 60 to 90 minutes, or until toothpick inserted into center of cake comes out clean. Cool before glazing.


Glaze

2 T. butter, melted
1 1/2 c. powdered sugar
2 T. milk
1/2 t. vanilla extract



To prepare the glaze, mix in a bowl with a spoon,
melted butter with powdered sugar,
milk, and vanilla until blended and a thick drizzling consistency,
adding a few more drops of milk if necessary.
Spoon over crown of cake. Decorate with gumdrops.

4 comments:

Sara said...

We had our cake yesterday because TMax's birthday is on the 6th. But I sometimes long for the TLM since yesterday would have been the Holy Name of Jesus!

Michelle said...

Cute cake! I am supposed to make one for Mass this coming Sunday and wasn't sure what one was supposed to look like!

scmom (Barbara) said...

Thanks, Michelle. This is really just my take on an Epiphany Cake -- I'm not sure there is a "right" one. I made mine to look like a crown, hence the "jewels" on top. I have a couple other crown cakes -- one here and here, too.

Mrs. N said...

I made this a couple of weeks ago in a traditional bundt pan with all the batter and didn't have any trouble with it overflowing. I'm going to try it this weekend in my chrysanthemum shaped one and see if it's any different.