Twelfth Night Cake - Kings Cake- Epiphany Not Mardi Gras - cooking recipe

Ingredients

2 cups butter, softened
16 ounces brown sugar
8 large eggs
3 1/4 cups flour, all-purpose, divided
1 teaspoon baking soda
2 teaspoons mace, ground
1 teaspoon cinnamon, ground
4 ounces almonds, slivered
15 ounces raisins
10 ounces currants
1/2 cup citron, candied, chopped
1/2 cup lemon peel, candied, chopped
12 ounces apricot filling
White Buttercream Frosting
2/3 cup water
1/4 cup meringue powder
48 ounces confectioners' sugar
1 1/4 cups shortening
3/4 teaspoon salt
1/2 teaspoon vanilla extract
1/2 teaspoon butter flavoring

Preparation

Beast butter at medium speed until creamy; gradually add brown sugar, beating well.
Add eggs, one at a time, beating after each addition.
Combine 3 cups of flour, baking soda, and mace.
Gradually add to the butter mixture. Mix at a low speed just until blended.
Combine remaining 1/4 flour slivered almonds, raisins, currants, citron, and lemon peel until coated evenly.
Stir mixture into batter.
Spoon batter into three greased and wax paper-lined 9-inch round cake pans. (Drop bean and pea at this time). Bake at 375 for 30-35 or until wooden pick comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans and cool completely.
Spread apricot filling between layers of cake. Spread White Buttercream Forsting on top and sides. Decorate as desired.
White Buttercream Frosting:
Combine water and meringue powder in a large bowl; beat at high speed until soft peaks form.
Add 4 cups of confectioners sugar, 1 cup at a time, beating at low speed after each addition. Add remianing sugar alternately with shortening, beating after each. Stir in flavorings.
Yields: 7 cups frosting for one 3-layer cake.