One of the most popular customs still in vogue is the baking of a special cake in honor of the Three Kings --- the King's Cake. In Europe there would often be a bean baked inside the cake. The person receiving it would have to portray one of the kings. In Latin America, a small figure representing the Christ Child would be baked in the cake. It is said that a year of good fortune is guaranteed the person who finds the prize.
The custom continued in Louisiana and the celebration was perpetuated by having the person who receives the baby figure in the cake continue the festivities with another party and another cake. Starting the twelfth day after Christmas, King Cake parties take place until the first day of Lent, Ash Wednesday, the day after Mardi Gras.
Mardi Gras King Cakes were originally a simple ring of dough with only a bit of decoration, but the King Cake of today is usually decorated with colored sugars in Mardi Gras colors of purple, green, and gold. The popularity of King Cake parties has grown into a treasured Mardi Gras tradition.
Soften yeast in water. Combine flour, sugar, nutmeg and salt in mixing bowl. Stir in lemon peel. Make a well in center and pour into it the yeast mixture and milk. Add eggs and egg yolks, and with a large wooden spoon, gradually blend in dry ingredients into the liquid mixture. Beat in butter and continue beating until dough forms ball. (Mixing of dough can be done in food processor.)
Place ball on floured board and add more flour if necessary, by sprinkling it over ball, a tablespoon at the time. Knead until smooth and elastic. Brush inside of large bowl with 1 tablespoon softened butter. Set dough in bowl and turn it so as to butter entire surface. Cover bowl and set aside for 1 1/2 hours or until doubled in bulk. (May be refrigerated overnight.)
Brush a large baking sheet with remaining butter. Punch dough down on lightly floured surface. Knead, then pat and shape dough into a cylinder shape about 14 inches long. Place on baking sheet and form into a ring. Press baby figure (or bean or dime) into the dough so that it is hidden. Set aside again to rise. When ready to bake, brush the top and sides of the ring with the egg and milk mixture.
Bake the cake on a middle rack of the oven at 375 degrees F. for 25 to 30 minutes, or until golden brown. Slide cake onto wire rack to cool.
Sugars:
Green, purple and yellow food coloring pastes
12 tablespoons granulated sugar
(Do not use liquid food coloring, as it will make the sugar dissolve.)
Prepare the colored sugars by squeezing a bit of paste into the palm of one hand. Sprinkle 2 tablespoons of sugar over the paste and rub your hands together to color the sugar evenly. Set aside and repeat process with green, then twice with purpole and yellow. Do not mix sugars.
Icing:
3 cups confectioner's sugar
1/4 cup strained fresh lemon juice
3 to 6 tablespoons water
2 candied cherries, halved lengthwise
When the cake has cooled, prepare the icing. Combine the confectioner's sugar, lemon juice and 3 tablespoons of water in a deep bowl and stir until the icing mixture is smooth. If too stiff to spread, beat in 1 teaspoonful of water at a time, until desired consistency is reached. With a small metal spatula, spread the icing over the top of the cake, allowing it to run down the sides. Sprinkle the colored sugars over the icing immediately, forming a row of purple, yellow and green stripes, each about 2 inches wide, on both sides of the ring. Arrange two cherry halves at each end of the cake, pressing them gently into the icing.
© 1998 Ann Johnson Donovan. All rights reserved. arsnova@donovanfamily.com February 1998.
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