| | Spanish Three Kings Day Cake ½ cup warm 1% low fat milk (105ºF - 115ºF)
1 tablespoon of active dry yeast
½ cup granulated sugar
2 cups of flour
1 stick (½ cup) butter or margarine softened
1 tablespoon of freshly grated orange peel
1 teaspoon of freshly grated lemon peel
¼ teaspoon of salt
2 large eggs, plus yolks from 3 large eggs, at room temperature
1/3 cup each dried currants, golden raisins, chopped mixed candied fruits and chopped candied cherries
1 whole unblanched almond |
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ICING 1 ½ cups confectioners' sugar
2 ½ Tbsp. 1% low fat milk
¼ tsp. vanilla extract
Decoration: chopped mixed candied fruit Grease a 10 cup bundt pan. Put milk in a small bowl or a 4-cup measuring bowl. Sprinkle yeast over milk and stir in 1 tsp. of the sugar. Whisk to dissolve yeast, then whisk in ½ cup of the flour until smooth. Cover with plastic wrap and let rise in a warm, draft-free place 15 minutes or until doubled in volume. Meanwhile, in a large bowl with mixer on high speed, beat butter, remaining sugar, citrus peels, vanilla and egg yolks beating until fluffy. On low speed, beat in yeast mixture and remaining 1 ½ cups flour until blended. Stir in fruits and the almond. You may add a little doll now if you wish. Put dough into prepared bundt pan, cover with plastic wrap and let rise in a warm, draft-free place 11/4 hours, or until doubled. Heat over to 375ºF. Bake 25 to 30 minutes until lightly browned and pick inserted near center of cake comes out clean. Cool in pan on a wire rack 10 minutes. Invert cake on rack, shaking pan sharply to release cake. Let cool completely.
Icing: Whisk sugar, milk, and vanilla in a medium bowl until smooth. Place wire rack with cake on waxed paper. Spoon icing over cake, letting some run down sides. Transfer cake to serving plate, top with candied fruit. |
