Twelfth Night Cake Recipe


Preparation Time5 MinCooking Time1 Hr 25 Min
Ready In1 Hr 30 MinDifficulty LevelEasy
Health IndexHealthyServings10
VegetarianMain Ingredient
Interest Group


 Barbados sugar4 Ounce (115 gram)
 Vegetarian fat3 Ounce (85 gram)
 Flour4 1⁄2 Ounce (130 gram)
 Soya flour1 Ounce (30 gram)
 Fine oatmeal1 Ounce (30 gram)
 Mixed spice1⁄2 Teaspoon (Leveled)
 Ground cashews3 Tablespoon (Leveled), creamed with a small teacupful cold water
 Lemon juice1 Tablespoon
 Cream of tartar1 Teaspoon (Leveled)
 Soda bicarbonate3⁄4 Teaspoon (Leveled)
For creamed coconut cake topping
 Creamed coconut4 Ounce (115 gram)
 Sunflower oil2 Tablespoon

Nutrition Facts

Serving size

Calories 259 Calories from Fat 120

% Daily Value*

Total Fat 14 g21.4%

Saturated Fat 3.7 g18.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 69.7 mg2.9%

Total Carbohydrates 32 g10.5%

Dietary Fiber 0.94 g3.8%

Sugars 17.6 g

Protein 3 g6.8%

Vitamin A 6.2% Vitamin C 1.2%

Calcium 3.8% Iron 13.9%

*Based on a 2000 Calorie diet


1) Take a mixing bowl and beat together fat and sugar.
2) Take another bowl and mix together soya flour, whole-meal flour, mixed spice and oatmeal.
3) Gradually and slowly add dry ingredients to the fat and sugar mixture. Alternate by stirring creamed cashew mixture. Beat all the ingredients nicely.
4) Stir in lemon juice and then fold cream of tartar along with bicarbonate of soda.
5) Take two sandwich tins and divide the mixture between the two. Bake for 3/4 hour at 400°F/200°C (Gas Mark 6).

6) Allow the cake to cool down completely and then sandwich it with mincemeat prepared at home. Also decorate with creamed icing or sprinkle with mixed spice and walnuts.