Three Kings Cake + Icing
Source of Recipe
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List of Ingredients
Three Kings Cake + Icing
1/2 cup warm 1% lowfat milk (105 F - 115 F)
1 Tbs active dry yeast
1/2 cup granulated sugar
2 cups flour
1 stick (1/2 cup) butter or margarine softened
1 Tbs freshly grated orange peel
1 tsp freshly grated lemon peel
1/4 tsp. salt
2 large eggs plus yolks from 3 large eggs, at room
temperature
1/3 cup each dried currants, golden raisins, chopped
mixed candied fruits and chopped candied cherries
1 whole un-blanched almond
Grease a 10 cup Bundt pan. Put milk in a small bowl or a 4-cup measuring
bowl. Sprinkle yeast over milk and stir in 1 tsp of the sugar. Whisk to
dissolve yeast, then whisk in 1/2 cup of the flour until smooth. Cover with
plastic wrap and let rise in a warm, draft-free place 15 minutes or until
doubled in volume. Meanwhile, in a large bowl with mixer on high speed, beat
butter, remaining sugar, citrus peels, vanilla and egg yolks beating until
fluffy. On low speed, beat in yeast mixture and remaining 1 1/2 cups flour
until blended. Stir in fruits and the almond. You may add a little doll now
if you wish. Scrape into prepared Bundt pan, cover with plastic wrap and let
rise in a warm, draft-free place 11/4 hours, or until doubled. Heat oven to
375 F.Bake 25 to 30 minutes until lightly browned and pick inserted near
center of cake comes out clean. Cool in pan on a wire rack 10 minutes.
Invert cake on rack, shaking pan sharply to release cake. Let cool
completely.
icing:
1 1/2 cups powdered confectioners sugar
2 1/2 Tbs 1% lowfat milk
1/4 tsp. vanilla extract
Decoration: chopped mixed candied fruit Icing: Whisk sugar, milk, and
vanilla in a medium bowl until smooth. Place wire rack with cake on waxed
paper. Spoon icing over cake, letting some run down sides. Transfer cake to
serving plate, top with candied fruit.
Recipe
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