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Twelfth Night, or King's Cake

User Rating 3 Star Rating (1 Review)


This cake is based on a vintage recipe. Scroll down the page for more King cakes and other cakes.


  • 8 cups of all-purpose flour, sifted
  • 6 eggs
  • 1 cup granulated sugar
  • 1 pound butter or shortening
  • 2 cups whole milk, scalded then cooled to lukewarm
  • 1/2 ounce yeast (2 1/4-ounce packages, or about 4 1/2 tsp)
  • 2 teaspoons salt
  • Candies to decorate


To make the cake take 6 cups sifted flour, and put it in a large mixing bowl. Make a hole in the center of the flour, and put in a half-ounce of yeast, dissolved in a little warm water. Add the 2 cups milk. Knead and mix the flour with one hand, while adding the milk with the other. In another bowl, combine remaining 2 cups flour with the salt; set aside. In another mixing bowl, beat eggs with butter and sugar until light. Add to dough, kneading lightly with your hands, and adding more eggs if the dough is a little stiff. Let the dough rise until doubled in bulk, then add the reserved flour and salt.

Knead the dough by turning it over on itself three times and set to rise again, covered with a cloth for about an hour. Take it up and work again lightly, and then form into a ring.

This is a large amount of dough, so it may be divided and baked in two or more King's Cakes. Pat gently and flatten a little. Have ready a greased parchment paper or silpat-lined baking pan, and set the ring in the middle. Cover the pan with a clean cloth, and set the cake to rise for an hour longer. When well risen, glaze the loaves lightly with a beaten egg. Place in 325° oven; let bake for 1 to 1 1/2 hours, or less if making smaller loaves. Decorate with colored icings and decorator candies, as desired.

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User Reviews

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 3 out of 5
Plain but good, Member boyland.john

The recipe directions were a little short: - The directions for creaming butter sugar and eggs together should have asked to cream the butter and sugar together first before adding the eggs. - Before adding the reserved flour and salt, the ""dough"" is very ""wet""; it was impossible to knead. - After adding the reserved flour and salt, it is necessary to mix/knead for a substantial amount of time. - The egg glaze on the bread started to get VERY dark; after 45 minutes I turned down the heat to 275 and turned off the heat altogether after 55 minutes. We - used mainly whole wheat flour - used a buttered pan instead of parchment - made one single ring. - added a few cranberries in a ring on top of the bread before putting on the egg glaze - after cooling, I added a meyer-lemon powered sugar glaze. The result was tasty and popular at our large Epiphany event. It was plain but good. Sorry no photo.

3 out of 3 people found this helpful.

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