Baked King'S Cake Recipe
The kings cake is a sugar and citron cake prepared with candied citron and flavored with vanilla. Made with a batter of flour, milk, eggs, the king's cake may be frosted after baking, if desired.
Ingredients
| All purpose flour | 4 Cup (16 tbs) | |
| Active dry yeast | 1 | |
| Milk | 1/2 Cup (16 tbs) | |
| Sugar | 1/3 Cup (16 tbs) | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Eggs | 3 | |
| Citron | 1/2 Cup (16 tbs), candied | |
| 1 pecan half | ||
| Powdered sugar | 1 Cup (16 tbs), sifted | |
| Vanilla | 1/2 Teaspoon | |
| Milk | ||
| Green and yellow colored sugar | ||
Directions
In a large mixer bowl combine 1 1/2 cups of the flour and yeast.
In a saucepan heat milk, sugar, butter or margarine, and salt till warm (115° to 120°) and butter or margarine is almost melted, stirring constantly.
Add heated mixture to flour mixture.
Add eggs.
Beat with an electric mixer on low speed for 1/2 minute, scraping bowl.
Beat 3 minutes on high speed.
Stir in citron.
Using a spoon, stir in as much of the remaining flour as you can.
Turn out onto a lightly floured surface.
Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
Shape into a ball.
Place in a greased bowl.
Turn once to grease surface.
Cover.
Let rise in a warm place till double (1/4 to 2 hours).
Punch dough down.
Cover.
Let rest 10 minutes.
Press the pecan into the dough.
Shape dough into a 30 inch long roll.
Join ends to form a ring about 10 inches in diameter.
Place on a greased baking sheet.
Cover and let rise till almost double (about 1 hour).
Bake in a 350° oven for 25 to 30 minutes or till golden.
If necessary, cover loosely with foil after 20 minutes to prevent overbrowning.
Cool on a rack.
In a small bowl beat together powdered sugar, vanilla, and enough milk (1 to 2 tablespoons) to make a thin frosting.
Spoon the frosting over cooled cake.
Sprinkle the colored sugar in 2 inch rows, spoke fashion, alternating colors around the top of the cake.
In a saucepan heat milk, sugar, butter or margarine, and salt till warm (115° to 120°) and butter or margarine is almost melted, stirring constantly.
Add heated mixture to flour mixture.
Add eggs.
Beat with an electric mixer on low speed for 1/2 minute, scraping bowl.
Beat 3 minutes on high speed.
Stir in citron.
Using a spoon, stir in as much of the remaining flour as you can.
Turn out onto a lightly floured surface.
Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
Shape into a ball.
Place in a greased bowl.
Turn once to grease surface.
Cover.
Let rise in a warm place till double (1/4 to 2 hours).
Punch dough down.
Cover.
Let rest 10 minutes.
Press the pecan into the dough.
Shape dough into a 30 inch long roll.
Join ends to form a ring about 10 inches in diameter.
Place on a greased baking sheet.
Cover and let rise till almost double (about 1 hour).
Bake in a 350° oven for 25 to 30 minutes or till golden.
If necessary, cover loosely with foil after 20 minutes to prevent overbrowning.
Cool on a rack.
In a small bowl beat together powdered sugar, vanilla, and enough milk (1 to 2 tablespoons) to make a thin frosting.
Spoon the frosting over cooled cake.
Sprinkle the colored sugar in 2 inch rows, spoke fashion, alternating colors around the top of the cake.
Chef
