Epiphany Cake (modified from the recipe inside the wrapping on the SOLO Almond Filling can)
You will need these ingredients:
For the Cake:
1 cup fresh butter (2 sticks), softened 1 cup granulated sugar 3 fresh eggs 1 can SOLO Almond Filling (usually in the bake section of your local supermarket) 2 ¼ cups all purpose flour. (I'm gluten-intolerant, and so I use rice flour. It is a bit heavy but works for this cake. I find that if the all-purpose non-gluten flour has too much bean flour in it, the cake is a bit salty.) 2 tsp baking powder ½ tsp salt ¼ cup milk 1 can or roll of almond paste or marzipan
For the Glaze: 2 or more cups confectioners sugar 2 or more Tbsp. light or heavy cream ¼ tsp. or more of almond extract
Preheat oven to 350. Grease and flour 10” tube pan or 12 cup Bundt pan.
Beat butter and granulated sugar in large bowl with electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the almond filling until blended.
In a separate bowl, stir flour, baking powder, and salt until mixed.
Add to almond mixture alternately with milk, beginning and ending with dry ingredients.
Beat until blended.
Spread half the batter into the pan.
Make a roll out of the marzipan or almond paste and place the roll in the center of the batter all the way around the pan. (That way, when you slice the cake, each piece will have a round center of marzipan in it.)
Put the rest of the batter in the cake pan, covering the marzipan.
Spread batter evenly.
Bake 50-55 minutes. (This timing isn't always completely reliable - when it smells done, and the cake is golden brown, stick a toothpick in it to see if it comes out clean. Don't let the edges burn, either.)
Cool in the pan on a wire rack for 10 minutes. Remove from the pan and let it cool completely on the rack.
If you wish, carefully put the edge of a sharp knife into the cake and place a large coin or silver dollar into it. ( An Epiphany custom: whoever gets the coin in the cake has to perform, or sing, tell a story or joke, or gets to be the king/queen for the day and order his/her subjects around. Decide ahead of time what the person will have to do or what powers he or she will have.)
THE GLAZE / ICING:
I find that the amounts for the glaze printed on the SOLO can recipe is not enough. So I at least double the ingredients. You want the icing thick enough to stay on top of the cake, but soft enough for some of it to dribble down the sides. So you may have to experiment a bit with how much liquid to add to the sugar. Combine confectioners sugar, cream, and almond extract in small bowl. Stir until blended and smooth. Spoon or drizzle onto the cake. Be sure it covers the scar where you put the coin.
A sparkler is a nice touch, representing the Star of Bethlehem.
(Sing “We Three Kings” and don't forget to let the Magi find their way to the creche.)
FURTHER NOTE: This cake makes a nice summer Tea Cake when the lavender comes into bud. Add about 2 Tbs. of fresh lavender buds to the batter. Srinkle the top with more buds, and maybe decorate with a small bouquet of lavender stems and blossoms. (The extra marzipan can be optional on this cake, because you might want it a bit lighter. I always go for the extra marzipan...)