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Spanish King's Cake

Holiday.Cook's picture
Ingredients
  Active dry yeast 1 Tablespoon
  Warm water 1⁄4 Cup (4 tbs) (105°-115°F)
  Milk 1⁄4 Cup (4 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Unsalted butter 4 Tablespoon
  Salt 1⁄2 Teaspoon
  Ground mace 1⁄4 Teaspoon
  Flour 2 1⁄2 Cup (40 tbs)
  Egg 1
  Golden raisins 1⁄4 Cup (4 tbs)
  Chopped mixed candied fruit 1⁄4 Cup (4 tbs)
  Walnuts 1⁄4 Cup (4 tbs), chopped
  Confectioners icing 1 Tablespoon
  Walnut halves 1 Tablespoon
  Candied fruit 1 Tablespoon
Directions

1 Dissolve yeast in warm water. Set aside for 5 minutes. Heat milk, sugar, butter, and salt to warm (105°-115°F).
2 Combine mace, 1 1/2 cups flour, yeast mixture, milk mixture, and egg. Mix thoroughly.
3 Add raisins, mixed candied fruit, and chopped walnuts. Mix thoroughly. Add enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth€”about 10 minutes.
4 Place in greased bowl, turning to coat top. Cover; let rise in warm place until double€”about 1 1/2 hours.
5 Punch down dough. Divide dough in half. Roll each into a 20-inch rope. Twist together.
6 Place on greased baking sheet. Cover; let rise until almost double€” about 45€”60 minutes.
7 Bake in a preheated 350°F oven 30 minutes or until done. Cool on wire rack.
8 Frost loaf with Confectioners' Icing and decorate with walnut halves and additional candied fruit.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Method: 
Baked
Dish: 
Cake
Occasion: 
Christmas
Interest: 
Party

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