This cake recipe honors the arrival of the Three Kings every January 6th. The cake has extra flavor and texture due to the additIon of the exotic spice cardamon.

1/2 tsp cardamom

2 cups and 3 tablespoons flour

1/2 teaspoon salt

1 cup chopped, mixed, dried fruit

1/4 cup and 1tablespoon lukewarm milk

1.4 ounces fresh yeast

1/3 cup sugar

7 tablespoons butter or margarine, melted

2 eggs, 1 separated

1/2 cup raisins, soaked in rum or orange juice

1 teaspoon lemon zest

1. Prepare the yeast as directed on the package (usually with a little sugar and warm milk) and let stand for 10 or 15 minutes.

2. Measure out 1 1/2 cups of flour and make a "well" in the center.

3. Pour the yeast and all the wet ingredients into the well and mix.

4. Add the rest of the flour and stir until the dough forms a ball. Knead it on a floured board until smooth.

5. Knead in the fruit and form the dough into 4 small balls (using about 1/4 of the dough) and 4 large ones (using the rest).

6. Poke a dried bean into the center of one of the balls and a dried pea into another.

7. Place the dough balls in a greased, spring-form tube pan, alternating large and small, and let rise, covered, until they have doubled in size.

8. Brush with egg yolk and bake at 350* F for about 30 minutes.

9. Make a glaze by mixing the lemon juice and confectioner's sugar and drizzle it on the Epiphany cake.

10. Decorate with colorful bits of dried fruit while the glaze is still wet.

Picture and recipe used with permission from ehow.com

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