The Big Easy may lay claim to the largest Mardi Gras celebration, but with Executive Pastry Chef Chris Ryan’s Louisiana-style King Cake recipe you’ll feast in true Carnival style.

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Louisiana-style King Cake
For the cake:

Cake flour 2 ¾ cups
Granulated sugar 2 ¼ cups
Canola oil 6 ½ oz.
Baking powder 2 5/8 tsp
Vanilla 1 tsp
Salt ½ tsp
Eggs 5 ea
Yolk 1 ea
Milk 8 ¾ oz
Lemon zest 1 tsp
Cinnamon 1 tsp
Candied orange peel ¼ cup

 

Icing:

Confectionary sugar 2 cups
Lemon juice 2 ½ tbsp.
Salt ½ tsp
Milk 4-6 oz
*colored sugar As needed
Plastic baby king 1

*For a traditional colored King Cake, use purple, green and gold colored sugar. Purple represents justice, green for faith, and gold for power.

Directions:
Sift cake flour. Combine flour, sugar, baking powder, vanilla, salt and oil. Mix in stand mixer with paddle until combined. Scrape down bowl before gradually adding eggs and yolk, scrape down while mixing. Add zest, cinnamon and diced candied peel. Mix on medium speed while gradually adding milk. Scrape down bowl during addition of milk. Turn machine to medium high. Mix for 30 additional seconds. Lightly spray and flour Bundt cake mold, pour batter into mold. Bake at 350 degrees Fahrenheit for 40-45 minutes, test with skewer coming out of the cake clean.

Topping:
Combine confectionary sugar, salt and lemon juice. Gradually add milk until desired consistency is achieved. If desired, place “baby king” into almost cooled cake. Pour glaze over cake while still slightly warm and decorate by alternating colored sugars.

The plastic baby in your King Cake will make for a truly traditional sweet treat. Whoever has the baby in the slice is considered lucky for an entire year!