This is the first year that my Christmas tree has made it past the day after Christmas. Usually, I can't wait to get that thing out of there. Perhaps it's fitting that it finally made it to Epiphany. It's the 12th day after Christmas – the day of celebration that the three kings finally made it to the stable where Jesus was born.
The word epiphany means a moment of sudden revelation or insight.
Maybe our Christmas tree, still glowing in the front window long into the first week of January, is our epiphany to slow down just a little bit and let things move at their own pace – instead of flying headlong into tomorrow before it has even come.
Perhaps we will celebrate Epiphany tonight by taking down the tree together, packing the handmade ornaments away and baking a Three Kings Cake. (Read a really informative article about it here.)
for the cake
16 ounces butter
1 lb powdered sugar
6 eggs
4 cups cake flour
1/4 teaspoon baking powder
1 teaspoon vanilla extract
1 cup chopped walnuts or pecans
for the syrup topping
1 lb powdered sugar
6 eggs
4 cups cake flour
1/4 teaspoon baking powder
1 teaspoon vanilla extract
1 cup chopped walnuts or pecans
for the syrup topping
2 cups brown sugar
1 teaspoon ground aniseed
1 teaspoon vanilla extract
1 dried bean
Preheat oven to 350°F.
In large mixing bowl, cream together butter or margarine and powdered sugar. Add eggs and beat again, until light and fluffy.
Combine dry ingredients, except chopped nuts.
Gradually add dry ingredients and vanilla to creamed mixture.
Sprinkle nuts on bottom of lightly greased 9x5x4-inch loaf pan. Pour batter into pan. Bake at 350°F for 55 minutes, or until pick comes out clean and cake springs back to the touch.
Cool 10 minutes; turn cake onto wire rack to cool.
Insert dry bean or"baby" from the underside of the cake when cool.
During the last minutes cake is cooling, melt brown sugar in heavy saucepan over low heat. Remove from heat and add ground anise and vanilla extract. Pour warm syrup over freshly baked, cooled cake.
1 teaspoon ground aniseed
1 teaspoon vanilla extract
1 dried bean
Preheat oven to 350°F.
In large mixing bowl, cream together butter or margarine and powdered sugar. Add eggs and beat again, until light and fluffy.
Combine dry ingredients, except chopped nuts.
Gradually add dry ingredients and vanilla to creamed mixture.
Sprinkle nuts on bottom of lightly greased 9x5x4-inch loaf pan. Pour batter into pan. Bake at 350°F for 55 minutes, or until pick comes out clean and cake springs back to the touch.
Cool 10 minutes; turn cake onto wire rack to cool.
Insert dry bean or"baby" from the underside of the cake when cool.
During the last minutes cake is cooling, melt brown sugar in heavy saucepan over low heat. Remove from heat and add ground anise and vanilla extract. Pour warm syrup over freshly baked, cooled cake.
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