KING CAKE

      Title: KING CAKE
  Categories: Cajun, Cakes
       Yield: 2 Servings
  
            -New Orleans CB
            Dough of your choice for
            -1 large coffee cake
            -(approximate proportions:
       2 oz Fresh compressed yeast
            Or
       4 pk Active dry yeast
       4 c  =TO=
       5 c  Flour
       1 c  Lukewarm scalded milk
     3/4 c  Sugar
       1 ts Salt
       5    Eggs
       1 ts Vanilla extract
     3/4 c  Salted butter)
            --For recipe
       1    Dried bean or tiny (3/4"
            -long) china baby doll
       1 c  Sugar
       5    Or more small bottles of
            -assorted food coloring
       1 c  Candied fruit
            -(preferably small
            -pieces)*
  
    After mixing the dough (addint the bean or doll now,
   if desired) and letting it rise, shape it into an oval
   ring, following the description given abaove for the
   approximate dimensions**. Sprinkle the top of the cake
   evenly with sugar and make swirls with food coloring
   all over the top, with the swirl of one color slightly
   overlapping the next. Imbed the the pieces of candied
   fruit in the top of the cake, con- centrating most of
   them in a band about 1-1/4" wide all the way around.
   Set the cake on a baking sheet and bake according to
   instructions in the recipe you use. The finished cake
   should be lightly browned wherever the dough shows
   through; the parts covered with colored sugar should
   appear slightly crust.
   
    * The cakes that you purchase in the local bakeries
   do not have the fruit on them.
   
    **Dimensions-Shape-an oval ring about 2-1/2" thick
   and about 3" high at the highest point; and the
   decoration, as elaborate and colorful as possible in
   order to make the cake look like a jeweled crown. As
   for the bean or doll, it can be baked into the batter
   or pushed into the finished cake from underneath-just
   so long as it's done secretly, so no one knows in
   advance which slice will designate the monarch for the
   week.
   
    Posted on $P BREADS AND PIZZA on 01/05 by WALDINE VAN
   GEFFEN (VGHC42A)
   
    MM by Cathy Svitek
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