Twelfth Cake in Miniature

 

Having no one to share with this year, it's time to greatly scale down the 1857 Twelfth Cake I've made the last two years. At 1/8 scale, that's 2 eggs, 4 oz butter, 2 oz sugar, 4 oz flour, 8 oz currants, 1 oz almonds, 2 oz candied peel, 2 Tbsp brandy, 1/4 tsp of nutmeg, 3/4 tsp allspice, 3/8 tsp each mace, coriander, ginger, and cinnamon. 

The spices being given in ounces originally, I used the 4 Tbsp = 1 oz approximation for ground spices (and 1 nutmeg = 2 tsp ground nutmeg, since I haven't been to a store with bulk nutmegs in 10 months). As always, for the brandy, 1 gill = 1/2 cup = 4 fl oz = 8 Tbsp.

At this angle, it almost looks like a cake.

I used my smallest springform pan, which gave a cake 1" thick and neatly sized for a dinner plate. The last of the yuletide almond paste provided the decoration, on top of my usual almond-vanilla buttercream icing.