Unlike those nasty Christmas "fruit cakes," a Mardi Gras King Cake is actually very good! I want one NOW, but because I am getting increasingly fat, I have to give it up for Lent.
Well, I'm not Catholic so maybe not. See below for recipe*
So how did this King Cake thing get started in the first place?
Traditionally a cake was served on "Little Christmas" or "Kings' Day" (other names for the Feast of the Epiphany) celebrated Jan. 6. Because Epiphany comes on the twelfth day of the Christmas celebration, it also became known as Twelfth Night.
As I understand it, the cake was baked on Epiphany Eve and served the following afternoon. Today, the cake is served throughout the "Epiphany season," or until Mardi Gras.
Centuries ago, during the Middle Ages, deep respect, even veneration, for the three wise men had spread throughout Europe. The Epiphany became known as The Feast of the Three Holy Kings. The cake was baked in honor of the wise men, kings if you will.
Latin Americans, like New Orleanians, place a figure representing the Christ child inside the cake. In other cultures, the king cake might contain a coin, bean, pecan or pea. In New Orleans, the person who receives the piece of cake containing a "baby" must provide the king cake for the next gathering of the season.
New Orleans bakeries report selling 4,000-5,000 king cakes each day during the season! Even bakeries in north Louisiana have taken part in the sweet treat and I have made it a tradition to send a King Cake to many of my clients.
Traditional king cake was only adorned with a sprinkling of colored sugar. Today king cakes come in am array of fillings and flavorings!
Happy Mardi Gras!
* Southern Living Magazine provides the following recipe for cream-cheese filled King Cake:
Ingredients:
- 1/3 cup sugar
- 1/4 cup butter $
- 1 teaspoon salt
- 2 (1/4-ounce) envelopes active dry yeast
- 1/2 cup warm water (100° to 110°)
- 1 tablespoon sugar
- 2 large eggs, lightly beaten $Click to see savings
- 6 to 6 1/2 cups bread flour*
- 3/4 cup sugar
- 2 (8-ounce) packages cream cheese, softened
- 1 large egg $Click to see savings
- 2 teaspoons vanilla extract
- Creamy Glaze
- Purple-, green-, and gold-tinted sparkling sugar sprinkles
Preparation
- Cook first 4 ingredients in a medium saucepan over low heat, stirring often, until butter melts. Set aside, and cool mixture to 100° to 110°.
- Stir together yeast, 1/2 cup warm water, and 1 tablespoon sugar in a 1-cup glass measuring cup; let stand 5 minutes.
- Beat sour cream mixture, yeast mixture, eggs, and 2 cups flour at medium speed with a heavy-duty electric stand mixer until smooth. Reduce speed to low, and gradually add enough remaining flour (4 to 4 1/2 cups) until a soft dough forms.
- Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 10 minutes). Place in a well-greased bowl, turning to grease top.
- Cover and let rise in a warm place (85°), free from drafts, 1 hour or until dough is doubled in bulk.
- Punch down dough, and divide in half. Roll each portion into a 22- x 12-inch rectangle. Beat 3/4 cup sugar, cream cheese, 1 egg, and vanilla at medium speed with an electric mixer until smooth. Spread cream cheese mixture evenly on each dough rectangle, leaving 1-inch borders.
- Roll up each dough rectangle, jelly-roll fashion, starting at 1 long side. Place one dough roll, seam side down, on a lightly greased baking sheet. Bring ends of roll together to form an oval ring, moistening and pinching edges together to seal. Repeat with second dough roll.
- Cover and let rise in a warm place (85°), free from drafts, 20 to 30 minutes or until doubled in bulk.
- Bake at 375° for 14 to 16 minutes or until golden. Slightly cool cakes on pans on wire racks (about 10 minutes). Drizzle Creamy Glaze evenly over warm cakes; sprinkle with colored sugars, alternating colors and forming bands. Let cool completely.
- *6 to 6 1/2 cups all-purpose flour may be substituted.
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