Recipe - Leruths Kings Cake

2 One half pack Dry yeast; (2 One half oz)
One half pound Softened butter
3 teaspoon Sugar
One half cup Milk; scalded
One half cup Southern Comfort
One half tablespoon Salt
3 Extra large eggs
3 pt Flour
1 Lemon; grated rind only
2 teaspoon Pure Vanilla extract
1 Plastic baby or red kidney
bean
One fourth cup Water
1 Egg
One fourth cup Boiling water
1 tablespoon Corn Syrup
2 One half cup Powdered Sugar
1 One half cup Sugar; divided into 3 parts
Three fourths ounce Southern Comfort
Food coloring: Green; gold,
red & blue, (to make
purple)

Dissolve the yeast in One half C. of warm (not hot) milk with 3 tsp. sugar in a
large mixing bowl. Let rest 5 mins. Add butter, One half C. Southern Comfort,
eggs, flour, lemon rind, and vanilla and mix 1012 minutes with electric
mixer on low speed until blended. This is a straight dough procedure. Allow
the dough to rest for 15 minutes. Refrigerate the dough for 4 hours.

Preheat oven to 400 degrees. Return the dough to room temperature. Divide
the dough into 3 even pieces. Roll each section into strands of the same
length and do a 3way braid, bringing the ends together to form an oval.

From the underside, insert the doll or bean. Allow the dough to proof in a
warm place for 1 hour.

Mix together One fourth C water and 1 egg and brush the mixture on the dough. Bake
on a greased pan 2025 minutes. Cool on a rack.

To make icing, bring water and corn syrup to a boil, add the powdered
sugar. Stir until all sugar is dissolved. Brush this on top of the cooled
cake.

Divide Three fourths oz. of Southern Comfort into 3 equal parts. Add one of each of
the three food colors (green, gold, purple). Stir each into three separate
One half Cups of sugar. Stir until color is distributed well into the sugar.
Sprinkle this over the icing in alternating bands.

Posted to BakeryShoppe Digest V1 #499 by Lee Ann Hamm lhamm@premier.net
on Jan 10, 1998