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King's Bread Recipe
|Dark rum||3 Tablespoon|
|Marzipan||8 Ounce (1 Cup, 250 Gram)|
|Mixed candied peel||3 Tablespoon|
|Bittersweet chocolate/Semisweet chocolate||8 Ounce, coarsely chopped|
|Glazed cherries||1⁄2 Cup (8 tbs), halved|
|Walnut halves/Pecan halves||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2986 Calories from Fat 1054
% Daily Value*
Total Fat 124 g190.6%
Saturated Fat 43.4 g216.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 143 mg6%
Total Carbohydrates 456 g151.9%
Dietary Fiber 25 g99.9%
Sugars 379.4 g
Protein 37 g73.4%
Vitamin A 4.4% Vitamin C 104.8%
Calcium 80.8% Iron 55.4%
*Based on a 2000 Calorie diet
Drain, reserving rum.
In bowl, break marzipan into small pieces; knead in candied peel and raisins until combined, adding reserved rum if too stiff.
Form into two 1-inch (2.5 cm) diameter rolls.
Wrap in plastic wrap; refrigerate for at least 4 hours or overnight.
Unwrap rolls and place on rack.
In top of double boiler over hot (not boiling) water, melt chocolate; brush over rolls, turning to coat well all over.
Press cherries and nuts along top of rolls.
Refrigerate rolls on rack for about 1 hour or until set.
(Rolls can be stored in refrigerator for up to 1 month.) Let stand at room temperature for 10 minutes before cutting into 1/2-inch (1 cm) thick slices.