The name of the cake is taken from the biblical three kings that brought gifts to the baby Jesus. The cake has a small trinket (once was a bean but now is a small plastic baby) and the person who gets the piece of cake with the trinket has various privileges and obligations. In the south, the tradition is that whomever gets the plastic baby is responsible for providing the next King's cake or hosting the next Mardi Gras party. Mention of the king's cake and the traditions surrounding the trinket go back to 1659 and can also been seen in paintings done by Jean-Baptiste Greuze (1774).
Different countries have different versions and styles of king's cake. In the south, the king's cake is a ring of twisted bread that is topped with icing or sugar in the traditional Mardi Gras colors (green, purple, yellow). Usually a cinnamon sugar filling is between the bread but fillings like Cream Cheese, Praline, Strawberry can be found. The "Zulu King Cake" has a chocolate icing and coconut filling. This cake is based upon the Krewe of Zulu parade and the most sought-after coconut that is thrown during parades.
Making a King's cake takes time, patience, and a sense of humor. My first attempt wasn't the greatest and needless to say I ordered a cake from Haydel's. The recipe I'm posting is a recipe given to my mom while we lived in Louisiana from a fellow co-worker from Audubon Elementary. As I stated, it takes time and a HUGE sense of humor to do this recipe. If you really want a King's cake, you might want to order one and save yourself the frustration. It's your call.
Ingredients: Cake- 3.5 c sifted flour, 1/4 c sugar, 1 pkg. active dry yeast, 1 tsp. salt, 1/2 c water, 1/2 c milk, 1/4 c butter, 1 egg Filling- 1.5 c brown sugar, 2 tsp. cinnamon, 1/2 c butter, softened Icing-1 c powdered sugar, 1 tsp pure vanilla, 2 TBSP milk, 1 tsp. oil
Instructions: (1)Sift and measure flour. In a large mixing bowl, mix 1 c of sugar, yeast, and salt. Place water, milk, and butter in a sauce pan and heat on low until liquids are warm and butter is melted. Gradually add liquid to dry ingredients and beat with a mixer for 2 min. on medium speed. Add egg and 1 c flour or enough to make a thick batter. Beat at high speed for 2 min. Gradually add enough of the remaining flour to make a stiff dough. Turn out onto a heavily floured board and need 5 to 10 min. or until dough is smooth. Add flour to board as needed to prevent sticking. Place ball of dough in a greased bowl. Turn the dough once to bring greased side up. Cover with a damp cloth and let rise in a warm place, until it doubles in bulk (about 1.5 hours). (2) Punch down and turn out dough onto a lightly floured surface. Knead about 5 times. Divide dough in half. Roll one-half of the dough into a 25x15" oblong. Spread with 1/4 c of softened butter. Mix brown sugar and cinnamon together and spread 1/2 of this mixture on top of the butter. Roll the dough lightly, starting with the wide side. Pinch the edges. Repeat with remaining dough. (3) Twist the two rolls and attach the end. Place ring on a greased pan. Cover with greased wax paper and a towel. Let rise in a warm place for 1.5 hours until doubled. (4) Place ring in an oven set at 375. Bake for 20 to 25 min. until golden. After cake has cooled, spread icing on top and decorate with gold, purple, and green sugars.
*Icing: In a bowl combine sugar, vanilla, and milk. Beat about 1 min. Add oil and beat until creamy consistency. If too thick, add a few drops of milk and beat to correct consistency.
*If adding a plastic baby, place it in a section of the cake prior to baking, or you can add it to the cake after baking.
**As I stated, this takes time and a sense of humor. This recipe was a favorite of Ms. Eden's but she even stated to my mom, .."when I can get it to work." Once again, a sense of humor.
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