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Spanish King's Cake

Holiday.Cook's picture
  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

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

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2490 Calories from Fat 749

% Daily Value*

Total Fat 87 g133.1%

Saturated Fat 36.8 g184.1%

Trans Fat 0 g

Cholesterol 346.1 mg115.4%

Sodium 1133.3 mg47.2%

Total Carbohydrates 383 g127.6%

Dietary Fiber 16.9 g67.4%

Sugars 123.9 g

Protein 54 g108.7%

Vitamin A 36.5% Vitamin C 3.6%

Calcium 23.6% Iron 111.6%

*Based on a 2000 Calorie diet

Spanish King's Cake Recipe