Twelfth Night Cake

Beat butter at medium speed with an electric mixer until creamy; gradually add brown sugar, beating well. Add eggs, one at a time, beating after each addition. Combine 3 cups flour and next 3 ingredients; gradually add to butter mixture. Mix at low speed just until blended after each addition. Combine remaining 1/4 cup flour, almonds, and next 4 ingredients; stir into batter. Spoon batter into 3 greased and wax paper-lined 9-inch round cakepans. If desired, drop dried bean in batter on one side of a cake layer and a dried pea on opposite side. Bake at 325 for 30-35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and let cool completely on wire racks. Spread apricot filling between cake layers. Spread white buttercream frosting on top and sides of cake. Decorate, if desired. Combine water and meringue powder in a large bowl; beat at high speed with a heavy-duty electric mixer until soft peaks form. Add 4 cups powdered sugar, 1 cup at a time, beating at low speed after each addition. Add remaining sugar alternately with shortening, beating after each addition. Stir in salt and flavorings. Yield: 7 cups. Just before you place the cake in the oven, drop a dried bean in the batter on one side of the cake layer, and a dried pea on the other. When serving the cake, cut it into equal slices, giving pieces from the bean side to your male guests, and from the pea side to female guests. Following tradition, the man who finds the bean becomes King of the Feast with the privilege of choosing games and songs at your party. The woman with the pea reigns as queen. If you want to carry it further, have the king host next year's Twelfth Night festivities, while the queen prepares the next cake.