Recipe courtesy of Food Network Kitchen
Save Recipe Print
King Cake
Total:
12 hr 55 min
Prep:
45 min
Inactive:
11 hr 30 min
Cook:
40 min
Yield:
12 servings
Level:
Advanced
Total:
12 hr 55 min
Prep:
45 min
Inactive:
11 hr 30 min
Cook:
40 min
Yield:
12 servings
Level:
Advanced

Ingredients

For the cake:
For the filling and glaze:

Directions

Special equipment: 1 dry bean or plastic King Cake baby (available at party-supply stores or mardigrasday.com)

For the cake: 

Heat the milk in a saucepan until scalding; transfer to a food processor, add the yeast and pulse to combine. Add 1/2 cup flour and the egg yolks; process to combine. Pour the remaining 2 cups flour evenly over the yeast mixture; do not process. Put the lid on; set aside for 90 minutes.

Add the 2 whole eggs, granulated sugar, lemon zest, salt and nutmeg to the food processor; process to make a slightly textured dough, about 1 minute. With the machine running, slowly add the butter to make a smooth, sticky dough. Transfer the dough to a lightly buttered bowl and cover tightly with plastic wrap; let rise in a warm place for 3 hours. Turn the dough out onto a clean surface and knead briefly; form into a ball and return to the bowl. Cover tightly with plastic wrap and refrigerate for 8 hours or overnight.

For the filling: 

Plump the raisins in the bourbon in a small saucepan over medium heat. Remove from the heat and add the brown sugar, pecans, vanilla, cinnamon, orange zest, salt and the bean or plastic baby; mix until combined and set aside.

On a floured surface, roll the dough into a 20-by-7-inch rectangle, with the long edge facing you. Spoon the filling in an even layer over the dough, leaving a 1-inch border along the top and bottom. Fold the bottom and then the top edge over the filling to make a tight roll; pinch to seal. Transfer the roll seam-side down to a parchment-lined baking sheet; tuck one end into the other to form a ring. Cover loosely with plastic wrap and set aside in a warm place until the roll doubles in size, about 2 hours.

Preheat the oven to 350 degrees. Bake the cake until firm and golden brown, about 40 minutes. Cool on a rack.

For the glaze: Mix 3 tablespoons water with the confectioners' sugar; brush 3 tablespoons glaze over the cake. Sprinkle with bands of colored sugar; drizzle with more glaze.

Photograph by Lara Robby/Studio D

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Christmas Cake Cookies

Recipe courtesy of Ree Drummond

Mrs. Duvall's Crab Cakes

Recipe courtesy of Robert Duvall

Dump Cakes

Recipe courtesy of Ree Drummond

Lemon Cake

Recipe courtesy of Ina Garten

Carrot Cake Recipe

Recipe courtesy of Robert Clinton

Moist Chocolate Polenta Cake

Recipe courtesy of Gale Gand

Sunny's German Chocolate Cake Cookies

Recipe courtesy of Sunny Anderson

Chesapeake Bay Classic Crab Cakes

Recipe courtesy of Tom Douglas

Old-Fashioned Clementine Pound Cake

Recipe courtesy of Nancy Fuller

Browse Reviews By Keyword