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Portuguese King'S Cake

  Finely chopped mixed candied fruit 500 Milliliter (2 Cups)
  Seedless raisins 250 Milliliter (1 Cup)
  Finely grated lemon rind 2 Teaspoon
  Finely grated orange rind 2 Teaspoon
  Port 125 Milliliter (1/2 Cup)
  Active dry yeast 1⁄2 Ounce (2 Packages)
  Granulated sugar 175 Milliliter (3/4 Cup)
  All purpose flour 1 1⁄2 Liter (6 Cup)
  Lukewarm water 175 Milliliter (3/4 Cup)
  Butter 175 Milliliter, softened (3/4 Cup)
  Eggs 4
  Lukewarm milk 150 Milliliter (2/3 Cup)
  Chopped almonds/Walnuts 250 Milliliter (1 Cup)
  Melted butter 3 Tablespoon
For topping
  Candied pineapple rings 5
  Egg 1
  Candied cherries 75 Milliliter (1/3 Cup)
  Corn syrup 25 Milliliter (2 Tablespoon)
  Icing sugar 3 Tablespoon

In small bowl, mix together candied fruit, raisins, lemon and orange rinds and port; cover and let stand while preparing dough.
Meanwhile, in bowl, whisk together yeast, 1 tbsp (15 mL) of the sugar, 1 cup (250 mL) of the flour and water until smooth.
Cover and let rise in warm spot for 30 minutes or until doubled in volume.
In large bowl and using electric mixer, beat butter and remaining sugar until fluffy.
Beat in eggs, one at a time, beating well after each addition.
Beat in 1 cup (250 mL) of the flour and milk.
Stir down yeast mixture; beat into egg batter.
With wooden spoon, mix in fruit mixture and nuts.
Stir in as much of the remaining flour, 1 cup (250 mL) at a time, as needed to make a soft, sticky dough.
Transfer to large greased bowl; lightly brush top of dough with melted butter.
Cover and let rise in warm spot for 1 hour or until doubled in volume.
Punch down dough; divide in half.
On floured surface and with floured hands, knead each half for 1 minute.
Shape each half into ball; place on greased baking sheets.
With two fingers, form hole in center of each ball and gently shape into 9 inch (23 cm) ring with 3-1/2 inch (9 cm) hole in center.
Grease outside of two empty 19 oz (540 mL) cans; place in center of each to ensure rings hold shape.
TOPPING: Cut each pineapple ring in half horizontally to make 2 rings; cut in half again.
Whisk egg; brush over top of each bread ring.
Decorate with thin slices of pineapple and cherries, pressing lightly into dough.
Cover lightly and let rise in warm spot for 1 hour or until doubled in volume.
Bake in 375°F (190°C) oven for 35 to 40 minutes or until golden brown.
Transfer to racks; brush with corn syrup and let cool.
Before serving, dust with icing sugar.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size

Calories 426 Calories from Fat 104

% Daily Value*

Total Fat 11 g17.6%

Saturated Fat 4.5 g22.4%

Trans Fat 0 g

Cholesterol 51.5 mg17.2%

Sodium 38.2 mg1.6%

Total Carbohydrates 73 g24.4%

Dietary Fiber 3.2 g12.6%

Sugars 30.3 g

Protein 9 g17.1%

Vitamin A 4.7% Vitamin C 1.8%

Calcium 4.9% Iron 16.7%

*Based on a 2000 Calorie diet

Portuguese King'S Cake Recipe