As I looked around my neighborhood the day after Christmas, I spotted a few trees by the curb and decorations removed from the front of several houses. Their holidays were over, yet mine was still ongoing. There were more parties, New Year’s Eve, and Twelfth Night. I can’t remove the greenery, festive candles, colorful decorations until after this day. I don’t object to others dismantling their homes, but I simply can’t bring myself to take apart the holiday season.
This night, Twelfth Night heralds the coming of the Epiphany, where the three wise men visited the infant Jesus. Food and drink are at the center of the celebrations of Twelfth Night, one that goes back centuries. In medieval and Tudor England, this night marked the end of a winter festival that started on Samhain (All Hallows Eve)—Halloween. At the beginning of Twelfth Night, a cake that contained a bean was eaten. Of course, the person who found the bean would rule at the feast. In addition, the beverage most commonly consumed was wassail.
But I digress…
I’m not ready. I’ve been celebrating for weeks. Give me a few more days.
Since today is Twelfth Night, come celebrate with me. If you still have decorations up, we can take them down together. If you’ve already removed everything, then sit back and relax. Grab a cup of wassail and a slice of Sherry wine cake. I remember making this treat as a young teen many years ago. And I’m not about to divulge how many either. Ha!
1 package Yellow cake mix
1 package (3 oz) instant vanilla pudding mix
½ teaspoon nutmeg
¾ cup Sherry Wine
¾ cup vegetable oil
Preheat oven to 350 degrees. Grease and flour a 10-inch Bundt pan.
Combine cake mix, pudding mix, and nutmeg in a mixing bowl and stir. Add all remaining ingredients. Mix at low speed until moistened, then beat at medium speed for 3 minutes.
Pour batter into prepared pan and bake for 40-45 minutes. Remove and cool for 10-15 minutes before removing from pan.
Sprinkle with powdered sugar, cut and serve.