Recipes and Cooking King Cake 3.3 (15) 3 Reviews Learn how to make a King Cake for Mardis Gras at home this year. Our King Cake recipe features the classic ring shape and uses a pecan as the hidden baby (though you can purchase a plastic one to use, if you wish). Traditionally, whoever is served the hidden pecan becomes the king or queen for the week and bakes another king Cake. This festive ritual continues each week until Mardi Gras, the day before Lent. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Share Share Tweet Pin Email Prep Time: 40 mins Rise Time: 2 hrs 30 mins Bake Time: 25 mins Total Time: 3 hrs 35 mins Servings: 12 Jump to Nutrition Facts Ingredients 3 ½ - 4 cup all-purpose flour 1 package active dry yeast ½ cup milk ⅓ cup sugar ¼ cup butter or margarine ½ teaspoon salt 3 eggs ½ cup diced candied citron 1 pecan half 1 cup sifted powdered sugar ½ teaspoon vanilla Milk Green-and yellow-colored sugar Directions In a large mixer bowl combine 1-1/2 cups of the flour and yeast. In a saucepan heat milk, sugar, butter or margarine, and salt until warm (115 degree F to 120 degree F) and butter or margarine is almost melted, stirring constantly. Add heated mixture to flour mixture. Add eggs, Beat with an electric mixer on low speed for 1/2 minute, scraping bowl. Beat 3 minutes on high speed. Stir in citron. Using a spoon, stir in as much of the remaining flour as you can. Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a greased bowl. Turn once to grease surface. Cover. Let rise in a warm place until double (1-1/2 to 2 hours). Punch dough down. Cover. Let rest 10 minutes. Press the pecan into the dough. Shape dough into a 30-inch-long roll. Join ends to form a ring about 10 inches in diameter. Place on a greased baking sheet. Cover and let rise until almost double (about 1 hour). Bake in a 350 degree F oven for 25 to 30 minutes or until golden. If necessary, cover loosely with foil after 20 minutes to prevent overbrowning. Cool on a rack. In a small bowl beat together powdered sugar, vanilla, and enough milk (1 to 2 tablespoons) to make a thin frosting. Spoon the frosting over cooled cake. Sprinkle the colored sugar in 2-inch rows, spoke fashion, alternating colors around the top of the cake. Makes 12 to 16 servings. Print Nutrition Facts (per serving) 137 Calories 3g Fat 24g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 137 % Daily Value * Total Fat 3g 4% Saturated Fat 2g 10% Cholesterol 32mg 11% Sodium 83mg 4% Total Carbohydrate 24g 9% Protein 3g Calcium 10.1mg 1% Iron 1.1mg 6% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.