Mardi Gras King Cake Recipe
Mardi Gras King Cake Recipe photo by Taste of Home

Mardi Gras King Cake Recipe

Publisher Photo
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
TOTAL TIME: Prep: 40 min. + rising Bake: 20 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 40 min. + rising Bake: 20 min. + cooling
MAKES: 24 servings

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1/2 cup warm milk (110° to 115°)
  • 1/3 cup shortening
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 1 egg
  • 4 to 4-1/2 cups all-purpose flour
  • 2 cans (12-1/2 ounces each) almond cake and pastry filling
  • GLAZE:
  • 3 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 3 to 4 tablespoons water
  • Purple, green and gold colored sugar

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.

Directions

  1. In a large bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, salt, egg and 2 cups flour. Beat on medium speed for 3 minutes. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll one portion into a 16-in. x 10-in. rectangle. Spread almond filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet; pinch ends together to form a ring. Repeat with remaining dough and filling. Cover and let rise until doubled, about 1 hour.
  4. Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack. For glaze, combine the confectioners' sugar, vanilla and enough water to achieve desired consistency. Spread over cooled cakes. Sprinkle with colored sugars. Yield: 2 cakes (12 servings each).
Editor's Note: This recipe was tested with Solo brand cake and pastry filling. Look for it in the baking aisle.
Originally published as Mardi Gras King Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p191

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.

Reviews for Mardi Gras King Cake

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 3, 2014

Made this a few times and it's been devoured each time. It works with different fillings as well- apple and cherry seem to be the favorites

MY REVIEW
Reviewed Mar. 2, 2014

The best King Cake by far. The only change I would make is use 1 can of the almond cake filling. It is just too much with 2 cans. I would make it again!

MY REVIEW
Reviewed Mar. 8, 2012

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!

MY REVIEW
Reviewed Feb. 22, 2012

My granddaughter and I had fun making one very similar to this. I'll let you know how this one turns out.

MY REVIEW
Reviewed Mar. 3, 2011

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.

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