by Joan Mccord

Created on: March 08, 2011   Last Updated: March 12, 2011

The King’s Cake

Little known outside New Orleans and the cities in the immediate Gulf area that celebrate Mardi Gras, the King’s cake is almost as much a highlight of the Mardi Gras celebration as the parades and "throws" of beads.

The legend of the King’s Cake is as colorful as most details of Mardi Gras. Traditionally, on Twelfth Night, the beginning of the carnival season, enormous, ring-shaped and elaborately decorated cakes are wheeled into the carnival ball at midnight and sliced. The man who gets the slice of cake containing a hidden treasure (trinket) selects his queen; if a woman finds the treasure, she selects a king to serve. This marked the beginning of a week of festivities and exchange of lavish gifts, all paid for by the king.

Today, kings and queens are chosen by members of their Krewes, or clubs, but the tradition of the King’s Cake continues. Whoever finds the treasure is expected to bring a King’s cake to the next party or perhaps host the party itself.

Traditionally, the King’s cake is a brioche ring, enriched with eggs and butter, and filled with fruit and nuts. The top is decorated with Mardi Gras colors of purple, green, and gold. During carnival season, New Orleans bakers are said to make more than a million cakes to be shipped around the world or enjoyed at New Orleans festivals.

For the brioche

For 10-12 servings

Ingredients

1 package active dry yeast

1 ½ tsp lukewarm water

¾ tsp salt

2 Tbsp granulated sugar

¼ cup lukewarm milk

2 cups flour, sifted

1 tsp cinnamon

3 eggs - 1 egg is to be beaten and added just prior to baking

1 egg yolk

1 Tbsp grated orange rind

10 Tbsp cold butter, cut into small cubes

Method

* In a small bowl, dissolve yeast, salt, and sugar, in warm water.

* Start an electric mixer with a dough hook on low speed, place yeast mixture in bowl, add cinnamon and flour, and beat for 2 to 3 minutes.

* Add 2 eggs, yolk, and orange rind.

* At medium speed, beat dough until it is smooth and silky, about 10 minutes.

* Reduce speed to low, add butter and incorporate as quickly as possible so that butter does not melt.

* Turn dough into a greased bowl, cover with a damp cloth and let rise until double in bulk, about 1 ½ hours. Punch down, cover and let rise in the refrigerator overnight.

For filling

Ingredients

1 cup chopped pecans

2/3 cup light brown sugar

½ tsp allspice

¾ tsp cinnamon

1 pinch salt

4 Tbsp maple syrup

Trinket (treasure)

Method

* Mix

• 1
• 2
• Next Page >>