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This frosted yeast bread is the highlight of our annual Mardi Gras party. If you want to hide a token inside, do so by cutting a small slit in the bottom of the baked cake…and remember to warn your guests! —Lisa Mouton, Orlando, Florida
Editor's Note: This recipe was tested with Solo brand cake and pastry filling. Look for it in the baking aisle.
Nutritional Facts 1 serving (1 slice) equals 227 calories, 4 g fat (1 g saturated fat), 10 mg cholesterol, 123 mg sodium, 44 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Mardi Gras King Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p191
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Reviewed on Mar. 08, 2012 by DaphneRhyneCousineau
This was wonderful. We normally get our king cakes from Gambino's bakery in New Orleans but this year I made them. I modified the recipe a bit by only using one can of almond paste split between the two cakes. I also added cream cheese spread over the almond paste. Excellent!
Reviewed on Feb. 22, 2012 by ANNMYHRE
My granddaughter and I had fun making one very similar to this. I'll let you know how this one turns out.
Reviewed on Mar. 03, 2011 by sabrinann
This is also called Potica.....Slavic bread that is sweet enough to be called a cake. My aunt was always making this treat for us.
Reviewed on Feb. 26, 2011 by trishhicks
This recipe, though not anything like a "cake" (more like a pastry) was very good! I made one cake for a Mardi Gras themed birthday party and the other I took took work where it promptly disappeared! I was a little time consuming, but well worth it.I would suggest letting the icing cool a bit to thicken up some before pouring (or just make it thicker). Otherwise most of it will run off the cake. The sugar coating needs to be added quickly as well so it can adhere to the icing before the icing dries.To get the coloring in the picture, you will need a LOT of sugar.
This recipe, though not anything like a "cake" (more like a pastry) was very good! I made one cake for a Mardi Gras themed birthday party and the other I took took work where it promptly disappeared! I was a little time consuming, but well worth it.
I would suggest letting the icing cool a bit to thicken up some before pouring (or just make it thicker). Otherwise most of it will run off the cake. The sugar coating needs to be added quickly as well so it can adhere to the icing before the icing dries.
To get the coloring in the picture, you will need a LOT of sugar.
Reviewed on Feb. 18, 2010 by xicota
This recipe was fun to prepare, and everyone enjoyed the bread. Very rich with the almond pastry filling! I'm not sure why this is called a "cake"--it is definitely a sweet bread, but no matter the name, it is a treat!
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