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Classic King’s Cake

Blogger Elizabeth Dehn from Beauty Bets shares a favorite recipe. Start with this traditional Mardi Gras cake recipe, then add your own twist with festive toppings like candied fruit and nuts.

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Prep Time 60 min
Total Time 2 hr 25 min
Servings 16

Ingredients

Cake

1/2: cup warm water

2: envelopes quick rise active dry yeast

5: cups Gold Medal® all-purpose flour

1/2: cup sugar

1/2: teaspoon freshly grated nutmeg

2: teaspoons salt

1: teaspoon grated lemon peel

1: teaspoon grated orange peel

1/2: cup lukewarm milk

3: eggs, beaten slightly

4: egg yolks, beaten slightly

1/2: cup plus 2 tablespoons butter, softened

: Plastic baby figurine

Sugared Glaze

1/2: cup powdered sugar

3: teaspoons milk

1/4: teaspoon vanilla extract

: Purple, yellow, and green decorating sugars

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Directions

1 In small bowl, sprinkle yeast over warm water to dissolve. Set aside.
2 Combine flour, sugar, nutmeg and salt in a large mixing bowl of stand mixer. Stir in lemon and orange peel. Make a well in the center and add yeast mixture, milk, beaten eggs and beaten egg yolks. Gradually fold together. Add 1/2 cup of the butter and beat using dough hook of a stand mixer on Low speed until dough forms ball.
3 Place ball on floured board and knead until smooth and elastic, adding flour if necessary. Butter the inside of a large bowl with 1 tablespoon of the butter. Place dough in bowl and turn to coat the entire surface with butter. Cover and set aside for 45 minutes, or until doubled in size.
4 Heat oven to 375°F. Brush a large baking sheet with remaining butter. Return dough to lightly floured surface, knead several times. Shape into 14 inch long roll. Place on baking sheet and form from a ring, pinching ends together.
5 Bake for 25 to 30 minutes, or until golden brown. Cool cake on a wire rack.
6 For the glaze, combine the powdered sugar, milk and vanilla in a small bowl. Stir until smooth. Once cake has cooled, drizzle icing on top using a fork. Top with colored sugars and plastic baby, if desired. Serve.

EXPERT TIPS

Expert Tips

If you don’t have quick rising yeast, double the dough rising time.

To make the colored sugars at home, combine food color and sugar in resealable plastic baggies and shake until blended. Use blue and red food coloring to make the purple sugar.

Got questions? Our experts have the answers. Ask Betty now.

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REVIEWS & COMMENTS

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Posted 3/13/2011 9:51:10 PM REPORT ABUSE chicostick said:

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I have always wanted to try the Mardi Gras cake so when I saw this recipe I decided to give it a try. It wasn't that hard to make and the whole family enjoyed the special Fat Tuesday treat. I am planning on making it again next year...or sooner!

This reply was: Helpful Inspiring