Switchel

1 1/4 gallons (4.7 L) water

  • 1 cup (235 ml) apple cider vinegar

  • 2 tablespoons (14 g) powdered ginger

  • 2 cups (475 ml) molasses

  • Rum, if desired

Instructions:

  1. In a large jug, add the sweetener to the water and stir well.

  2. Add the vinegar and powdered ginger and whisk until well mixed, then chill thoroughly.

  3. Add your favorite rum if you’d like, then serve it forth.

Twelfth Night Cake

Twelfth Night has traditionally been celebrated by Christians on January 6, or the Feast of Epiphany, representing the day when the Three Kings arrived in Bethlehem to give their gifts to baby Jesus.

Prep Time 30 minutes

Cook Time 1 hour

Servings 16 servings
Ingredients
3 1/2 cups cake flour 
3 tsp. baking powder
1/2 tsp. salt
1 cup butter unsalted, softened
2 cups sugar
5 large egg yolks separated individually (reserve egg whites)
1/2 cup orange juice
1/2 cup milk
3 large egg whites
1 dried bean 1 dried black-eye pea, and 1 clove
Red and white candles and fresh holly for garnish (optional)
Instructions
Preheat oven to 350°F. Grease and flour a 10-inch tube pan and set aside. Sift flour, baking powder, and salt in a large bowl.
In a separate bowl, cream butter using an electric mixer on medium-high speed until smooth. Gradually add the sugar, beating until light and fluffy, scraping down the sides of the bowl if necessary. Add the egg yolks one at a time, beating after each addition. Turn mixer speed to low and add flour alternately with orange juice and milk.
In a separate glass or stainless steel bowl, beat egg whites on low speed until foamy, about 3–4 minutes, then increase speed to medium and continue to beat another 5–8 minutes or until stiff. Fold into the batter (best done by hand).
Transfer the batter to the tube pan and bake for 1 hour or until a toothpick inserted into the center comes out clean. Cool for 10 minutes on a wire rack, then place another rack on top and carefully flip the cake. It should slide out of the pan onto the rack.
Remove the bottom of the tube pan. Insert the bean, pea, and clove into different parts of the cake. Allow it to cool completely before frosting with royal icing.
English Twelfth Night Cake
INGREDIENTS
Yield:
8 - 10 servings
½ pound unsalted butter, at room temperature
½ pound sugar
5 eggs, beaten
¼ cup brandy
½ pound all-purpose flour
¼ teaspoon ground cinnamon
½ teaspoon grated nutmeg
½ pound raisins
1 cup blanched almonds, chopped
1 dried bean
PREPARATION
Step 1 Preheat oven to 300 degrees. In a mixing bowl, cream the butter and sugar with a wooden spoon until pale and lemon-colored.
Step 2 In a separate bowl beat the eggs. Add the eggs and brandy to the butter-sugar mixture. Stir in the flour and spices and mix thoroughly. Add the raisins, almonds and good-luck bean. Mix thoroughly.
Step 3 Butter a 12-inch cake tin and line it with buttered wax paper. Pour in the cake mixture and bake for three hours. If the top browns too much during cooking, cover with foil.

 https://thegingeredwhisk.com/american-gingerbread/

American 17th Century Gingerbread 
This easy to make historical 17th century gingerbread cake recipe is flavorful, dense, and moist, and still as perfect today as it was back then.
Ingredients
1 tsp baking soda
1 cup whole milk
1 cup molasses can also use honey or treacle
2 eggs
1 stick 1/2 cup butter, room temperature
½ cup sugar
2 cups flour
1 ½ tsp ground ginger
1 tsp ground cinnamon
⅛ tsp ground allspice
⅛ tsp ground nutmeg
Instructions
Preheat the oven to 375 F.
Grease a 8 or 9 inch square baking pan with soft butter and set aside.
In a small sauce pan, warm the milk until almost boiling.
Pour the milk into a cup and add the baking soda. Stir and set aside.
In a large bowl, whisk the molasses and eggs together.
Add in the butter (you want super soft butter - not quite melted but almost). It will be lumpy, that's ok.
Whisk in the sugar, the flour, and the spices and whisk until smooth and thick.
Carefully pour in the warm milk and stir until combined.
Pour into the baking pan and bake for 30-35 minutes, or until a toothpick inserted in comes out clean.
Allow to cool on a wire rack in the pan for 20 minutes.
Cut into pieces and enjoy!
Notes
You can sub out half the molasses for a well flavorful honey, or treacle syrup.
You can also add in 1/2 cup of chopped candied orange and/or lemon peel to the gingerbread.