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Rich fruit ring cake recipe

Rich fruit ring cake recipe

  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Fruit cake

Most rich fruit cakes are high in fat and added sugar, but this one is an exception. It's relatively low in fat, and depends mainly on dried fruits soaked in apple juice for natural sweetness. Decorated with nuts, and glacé and crystallised fruits, it makes a healthy cake that would be festive enough for Christmas.

56 people made this

IngredientsServes: 18

  • 85 g (3 oz) dried cranberries
  • 85 g (3 oz) sultanas
  • 85 g (3 oz) dried pears, chopped
  • 85 g (3 oz) stoned prunes, chopped
  • 85 g (3 oz) dried figs, chopped
  • 85 g (3 oz) stoned dried dates, chopped
  • 250 ml (8½ fl oz) apple juice
  • 50 g (1¾ oz) pecan nuts, chopped
  • 50 g (1¾ oz) candied ginger, chopped
  • finely grated zest and juice of 1 lemon
  • 5 tbsp sunflower oil
  • 1 egg
  • 75 g (2½ oz) molasses sugar
  • 115 g (4 oz) self-raising white flour
  • 115 g (4 oz) self-raising wholemeal flour
  • 1 tsp baking powder
  • 2 tsp ground mixed spice
  • 3–4 tbsp semi-skimmed milk, as needed

MethodPrep:30min ›Cook:1hr30min ›Ready in:2hr

  1. Place all the dried fruit in a medium-sized saucepan. Add the apple juice, place over a moderate heat and bring slowly to the boil. Cover and simmer gently for 3–4 minutes or until the fruit begins to absorb the liquid.
  2. Remove the pan from the heat and leave, covered, until completely cold. Stir in the pecan nuts, ginger, and lemon zest and juice.
  3. Preheat the oven to 150ºC (300ºF, gas mark 2). Brush a 23 cm (9 in) ring tin with a little oil. In a bowl, beat together the sunflower oil, egg and sugar until smooth.
  4. Sift the white and wholemeal flours, baking powder and mixed spice into a large bowl, tipping in any bran in the sieve. Add the soaked fruit and the egg mixture, and stir well to combine thoroughly. Stir in enough milk to make a fairly soft mixture.
  5. Spoon the mixture into the prepared tin and smooth the top. Bake for 1¼–1½ hours or until risen, firm and golden brown, and just beginning to shrink away from the sides of the tin.
  6. Leave the cake to cool in the tin for at least 1 hour before running a knife around the edge and turning it out. Wrap in greaseproof paper and foil, and store for 2–3 weeks before serving, to allow the flavours to mature.
  7. To decorate the cake, gently heat the jam with 1 tsp water, then press through a sieve. Brush the top of the cake with the jam. Arrange the cherries, nuts and candied ginger on top, pressing them gently into the jam. Finally, dust with sifted icing sugar.

Some more ideas

For easier slicing, bake the cake in a long loaf tin, about 1.4 litres (2½ pints) in capacity. * Soak the fruit in cherry brandy instead of apple juice.

Plus points

Dried figs are a good source of fibre and also contain compounds known to have mild laxative effects. Drying the fruit concentrates their nutrients, making them a useful source of calcium and iron. * Pecans are a good source of protein and unsaturated fats, and they provide useful amounts of vitamin E, folate and fibre.

Each serving provides

Useful source of copper, vitamin B6.

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Reviews & ratingsAverage global rating:(4)

Reviews in English (5)

Used different ingredients.I didn't know what molasses sugar was, so I used dark brown soft sugar instead.-04 Dec 2008

This cake was just as satisfying and rich as a typical christmas cake. i might even like it better because it's just that bit lighter, not so heavy like most christmas cakes. Thank you - a great recipe!-04 Dec 2008

My grandma who is now 92 loves this as a Christmas cake as it dose not have the sickly layers of icing but has plenty of taste. I make as a 8 inch round cake and add plenty of glazed fruit and nuts to the top-19 Nov 2012

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Recipe Summary

  • 6 cups golden raisins
  • 3 cups dried currants
  • 1 ½ cups pitted dates
  • 6 cups raisins
  • 1 pound candied mixed citrus peel
  • ½ pound candied cherries
  • 2 cups almonds
  • 2 cups butter
  • 3 ¼ cups all-purpose flour
  • 3 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground allspice
  • 4 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • 1 tablespoon vanilla extract
  • 1 tablespoon almond extract
  • 2 cups white sugar
  • 12 egg yolks
  • ½ cup molasses
  • 12 egg whites
  • ½ cup grape juice
  • ½ cup strong brewed coffee

Wash and dry the raisins and the currants. Wash, dry, pit, and chop the dates. Chop the raisins and the citrus peel. Slice the cherries. Blanch the almonds, and slice them lengthwise. Combine fruits and nuts in large bowl.

Grease and line 3 standard Christmas cake pans (these round pans are at least 3 inches deep and come in a set of three sizes- 5, 7, and 9 inch across) with 4 layers of heavy waxed paper, or 3 layers of brown paper. Grease again. Preheat oven to 275 degrees F (135 degrees C).

Sift together flour, baking powder, soda, salt, and spices onto a piece of waxed paper. Remove 1 cup of this flour mixture, and combine with fruit and nuts. Mix until fruit is well coated.

Cream the butter until fluffy. Add extracts. Gradually add sugar, mixing until creamy. Beat egg yolks until light and lemon-colored, and beat into the butter mixture. Stir in the molasses, and beat together well. Add half of the remaining flour mixture, and blend thoroughly.

Beat egg whites until stiff but not dry fold into batter. Stir in lightly the remaining flour mixture alternately with grape juice and coffee. Add floured fruit and nuts, blending in until fruit is well distributed.

Turn batter into prepared cake tins, filling each about 2/3 full and spreading batter evenly. Bake in center of oven. Bake small cake 2 1/2 hours, medium cake 3 1/2 hours, and large cake 4 to 4 1/2 hours. Remove from oven and allow to stand 5 minutes, then turn out on wire rack to cool.

Recipe Summary

  • 1 cup vegetable oil
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 4 eggs
  • 3 cups finely grated carrots
  • 2 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 cup raisins
  • 1 cup candied cherries, halved
  • 1 cup candied mixed fruit
  • 1 cup dates, pitted and chopped
  • 1 cup coarsely chopped walnuts
  • ½ cup all-purpose flour

Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube pan.

Beat the vegetable oil with the white and brown sugars. Beat in the eggs one at a time. Stir in the grated carrots. Add the 2/12 cups flour, baking soda, baking powder, ground cinnamon, and salt. Stir until just moistened.

Toss the raisins, candied cherries, candied mixed fruit, chopped dates, and the chopped walnuts with the remaining 1/2 cup flour. Stir to coat. Add fruit and nut mixture to the batter and stir until combined. Pour batter into the prepared pan.

How to Prepare Light Fruit Cake Appetizing

Light Fruit Cake – For this Light Fruit Cake I like to use a combination of candied mixed peel and candied cherries (can use either red or green). Candied fruit is actually preserved fruit that has been dipped several times. Light Fruit Cake- rich, luscious Madeira cake that's light, fluffy and moist with a wonderful buttery taste studded with dried mixed fruits. Cilantro is very popular is Asian and Latin cooking. Its raw leaves are used to add a fresh, bright flavor to cooked dishes, while it’s roots are used for making Thai curry pastes.

It has lots of what I consider the best part of a fruit cake, candied fruit. Method Strain the fruit and fold into the cake mix. Cool on cake rack until thoroughly cold. Yummy Light Fruit Cake recipe and process is just a culmination of the small tips I`ve discovered over the past 3 years. Light Fruit Cake happens to be a weekend preparing challenge, that is to say you`ll need a couple of hours to perform it, but when you have got the strategy down you are able to fry several group at a time for family picnics or just to possess cold areas to eat from the refrigerator on a whim.

In this tutorial, We are going to educate you on steps to make Light Fruit Cake At home with simple ingredients, the same as Chinese restaurants. My Light Fruit Cake recipe is the best on earth!

I will even teach you how to utilize up leftover steamed rice and ensure it is into an appetizing, cheap, and flavorful meal for the entire family!

I tried applying slightly less water than usual, that has been proposed elsewhere. It served a little sometimes, but other situations, I’d to add more and more water whilst the quinoa was cooking. Then, the dried quinoa absorbed way too much of the dressing I added later.

Can I cook Light Fruit Cake?

Whether you live by yourself or are an active parent, finding enough time and power to get ready home-cooked foods can look such as a daunting task. At the end of a stressful time, eating out or purchasing in may experience like the fastest, best option. But comfort and processed food may have a substantial toll on your temper and health.

Eateries usually offer more food than you should eat. Many eateries function parts which are 2 to 3 occasions bigger compared to the suggested nutritional guidelines. That encourages you to consume significantly more than you’d in the home, adversely affecting your waistline, blood force, and danger of diabetes.

Whenever you ready your possess meals, you have more control on the ingredients. By preparing yourself, you can make sure that you and your family consume new, nutritious meals. This assists you to check and experience healthier, increase your power, stabilize your weight and temper, and boost your sleep and resilience to stress.

You can make Light Fruit Cake using 16 ingredients and 6 steps. Here is how you cook it.

Ingredients of Light Fruit Cake:

  1. Prepare 3/4 cup (120 grams) of candied mixed peel.
  2. Prepare 1/2 cup (100 grams) of candied red or green cherries (cut into quarters).
  3. You need 1/3 cup (40 grams) of dark raisins.
  4. Prepare 2-3 tablespoons of Grand Marnier, rum, brandy, or sherry (optional).
  5. You need 1/2 cup (113 grams) of unsalted butter, room temperature.
  6. It’s 1/2 cup (100 grams) of granulated white sugar.
  7. You need 3 of large eggs, room temperature.
  8. Prepare 1/2 teaspoon of pure vanilla extract.
  9. It’s 1/4 teaspoon of pure almond extract.
  10. You need 1 1/2 cups (195 grams) of all-purpose flour.
  11. Prepare 1/2 cup (50 grams) of ground almonds (almond meal/flour).
  12. You need 1 teaspoon of baking powder.
  13. Prepare 1/4 teaspoons of salt.
  14. Prepare of Zest of one small lemon (outer skin).
  15. You need 1/4 cup (60 ml) of milk (whole or reduced fat).
  16. It’s of Some flaked almonds for decoration.

Wrap in foil and store in cake tins. For Glaze—Combine light corn syrup, water and. I have a pack of dried fruits sitting in my shelves for a long time, by hook and by crook, I must get rid of it. Olga's light fruit cake is just one of lots of recipes created by goodtoknow users.

Light Fruit Cake step by step:

  1. In a large bowl, combine candied mixed peel, cherries, and dark raisins. Mix well. Stir in the brandy to coat the fruit. Cover tightly with plastic wrap. Let stand at room temperature at least 1 day(up to 2 days) to macerate the fruit, stirring occasionally..
  2. Preheat oven to 350 degrees F (180 degrees C), with the oven rack in the center of the oven. Butter, or spray with a nonstick vegetable spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan..
  3. In a separate bowl, whisk dried ingredients together the flour, baking powder, salt, and lemon zest..
  4. In a large bowl of stand mixer and using the paddle attachment, beat the butter until creamy. Gradually add the sugar and beat until mixture is light and creamy. Beat in the egg one at a time, beating well after each addition and scraping the sides of the bowl with a spatula to ensure ingredients are all incorporated. Beat 1 additional minute..
  5. Beat in the extracts. Add the candied and dried fruits, along with any juices, and beat until incorporated. Beat in half the flour mixture just until incorporated. Add almond flour, then beat in the milk and then the remaining flour mixture. Scrape the batter into the prepared pan and, if desired, decorate the top of the cake with flaked almonds..
  6. Bake for about 60 – 70 minutes until a toothpick inserted into the center comes out clean. Cover with a piece of aluminum foil if you find the cake is browning too much! Remove the cake from the oven. Let it cool down in the baking tin. Cut into slices and serve..

I prefer a slightly lighter cake with lots of fruit and nuts. And from a convenience perspective I could not be bothered to boil all the fruit. I tried this recipe last year for christmas and it was exactly the way. Light and fruity, this simple cake is perfect for an afternoon tea with friends or family. Now stir in the soaked fruits with the juices and when well mixed, spoon into the prepared cake tin.

It’s cheaper to eat junk food than Light Fruit Cake

At first view, it might appear that consuming at a junk food restaurant is less expensive than building a home-cooked meal. But that is rarely the case. A study from the College of Washington College of Public Health exposed that people who prepare in the home generally have healthier over all diet plans without higher food expenses. Yet another examine unearthed that regular house chefs spent about $60 monthly less on food than those who ate out more often.

I do not understand how to prepare Light Fruit Cake

  • If you’re threatened by the prospect of preparing a home-cooked dinner, it’s essential to consider that cooking is no actual science.
  • It’s often perfectly OK to skip a component or exchange something for another Light Fruit Cake.
  • Look on the web or obtain a standard cook book for quick formula ideas.
  • Just like such a thing, the more you prepa
    re, the greater you’ll become. Even if you are a complete novice in the kitchen, you’ll shortly grasp some quick, balanced meals.

What formula must I use for Light Fruit Cake?

Neutral oils like canola, vegetable and peanut fat have larger smoke details, creating them perfect for frying chicken. Learn more about selecting the best gas for frying.

What must and mustn’t be done when cooking Light Fruit Cake

  • Make sure every thing is frozen in a sealable jar or bag.
  • Meat particularly needs to be correctly wrapped.
  • Toast bread straight from freezer, anti-waste plan urges.
  • Know that anything that has a top water content, like lettuce, won’t be the same after being freezing and then defrosted.
  • Try to freeze every thing when at their freshest. Defrost meat totally before preparing, but other items such as bread for toasting can be baked right from the freezer.
  • Never refreeze natural beef that’s been frozen and then thawed – you are able to, nevertheless, freeze grilled meat that was freezing when raw.
  • Ensure the freezer isn’t stuffed so complete that air can’t circulate.

Techniques for starting!

Begin with new, healthy ingredients. Baking sugary goodies such as for instance brownies, cakes, and cookies won’t help your health or your waistline. Similarly, putting a lot of sugar or salt can transform a healthy home-cooked dinner into an harmful one. To make certain your diet are great for you as well as being delicious, start with balanced components and flavor with herbs rather than sugar or salt.

Inventory on staples. Ingredients such as for instance rice, pasta, coconut oil, spices, flour, and stock cubes are staples you’ll likely use regularly. Keeping beers of tuna, beans, tomatoes and bags of freezing greens readily available could be beneficial in rustling up rapid dishes when you’re pushed for time.

Provide your self some leeway. It’s okay to burn off the rice or over-cook the veggies. Following a several tries it will get easier, faster, and tastier!


For the cake, place the apricots, sultanas, raisins, cherries and stem ginger into a bowl and pour over 100ml/3½fl oz of the whisky. Stir in the orange zest and juice to combine, then cover and set aside overnight until the fruit has absorbed all of the liquid.

When the fruit has soaked, preheat the oven to 140C/120C Fan/Gas 1. Grease the inside of a 20cm/8in non-stick savarin cake tin with butter. Fold a large sheet of baking paper into a strip that is 3 layers thick and big enough to wrap around the outside of the tin making a high 'collar' (this will help the cake bake evenly and prevent it over-browning as it bakes). Secure the collar with string.

Beat the sugar and butter in a free-standing food mixer or large bowl for at least 3-4 minutes, or until it has turned a light caramel colour and is fluffy. Crack in the eggs one at a time, beating well after each addition.

Fold in the flour, mixed spice, ground ginger and the soaked fruit until completely combined. Spoon the cake mixture into the prepared tin and smooth the top using a palette knife.

Bake the cake for 1½ hours, or until a skewer inserted into the centre comes out clean (if it does not, cook the cake for a further 10 minutes and check once more).

Remove the cake from the oven and drizzle with the remaining whisky. Set aside to cool in the tin for 15 minutes, then turn out onto a wire rack (see tip about feeding the cake).

For the icing, in a free-standing food mixer, whisk together the icing sugar, egg white and glycerine until thick enough to hold its shape – this will take 3-4 minutes.

When the cake is cold, dollop the icing on top and spread all over the cake using a palette knife. Decorate with the glacé fruit.

Recipe Tips

If making this cake in advance, allow the cake to cool completely after cooking, then wrap tightly in cling film and store in a cool place. Once a week, unwrap the cake and drizzle a little more whisky over the top to ‘feed’ it. Re-wrap and repeat until Christmas! Ice the cake 2 days before Christmas Day and store in a cool place in the open air so that it sets.

Fruitcake Recipes and Tips

Fruitcakes get a lot of bad press, especially the mass-produced boxed varieties, but a dense, moist homemade version can be incredibly delicious.

The South, with its love for baking cakes, has handed down many fruitcake recipes through the years. One vintage Southern cookbook, "Mrs. Hill's New Cookbook" (1872) gives recipes for five, including a "Cheap Fruitcake" and a "Black Cake" - also known as "Caribbean Cake", due to it's close ties to the British Plum Pudding and the fact that it contains rum. In Mary Randolph's "The Virginia Housewife" (1824), there is a recipe for "A Rich Fruit Cake" with a pound cake batter and 9 pounds of assorted raisins, currants, almonds and citron.

Generally speaking, fruitcake contains a combination of fruits and nuts folded into just enough batter to hold the cake together. Fruitcakes have been known to be good after months - and in some cases, even years - when wrapped in cloth and foil, saturated with alcoholic liquors regularly and kept in tightly sealed containers or wrappings.

If there are particular fruits you don't like, you can always include more of another fruit or some of your favorites. Dried fruits cooked in juice can take the place of candied fruits. Sunflower seeds or hulled pumpkin seeds make a suitable replacement for nuts. To convert a favorite "dark" fruitcake recipe to a "light" fruitcake, leave out the dark spices, use light colored fruits (golden raisins, dried apricots, etc.), and replace dark corn syrup or molasses with light corn syrup.

Whisky Fruit Cake

Serves 10–12

Cake ingredients

3 teaspoons baking powder

Garnish ingredients


Grease your cake tin and preheat your oven to 170.C (150.C fan).

In a saucepan big enough to take all the ingredients, place your dried fruit, glacé cherries, orange juice and 120ml of the whisky. Bring to the boil on a medium-high heat, then reduce to a simmer for five minutes.

Take off the heat and stir in the butter until it has melted. Leave till the mix is cool enough to hold your finger in.

Add the dark brown sugar, the remaining 75ml of whisky and the eggs and beat with a wooden spoon until really smooth and glossy. Sieve your flour and baking powder over the wet mix, add the flaked almonds and stir again until everything is fully incorporated.

Tip the batter into your greased tin and bake for 60 to 70 minutes until a skewer comes out clean. Leave the cake to cool in its tin on a rack.

Take the cake from the tin and put on a serving plate.

You now need two medium-sized saucepans. In one of the saucepans, melt the apricot jam and the whisky over medium heat until it is hot and runny. Sieve this into the second pan, discarding any lumps of fruit from the sieve, to get a smooth glaze. Heat the glaze again until it is hot, then brush about half of it over the top of the cake. Garnish the top with nuts and fruit as elaborately (or not) as you like.

Heat the glaze up again, adding a little more whisky if it is too thick to pour, then drizzle it slowly over the top of the cake until it is well coated. Leave to cool before serving.

The whisky fruit cake lasts for three weeks in an airtight container at room temperature, but it also freezes really well if you have some left over – no chance in this office! Give it another wee drink of whisky once it has defrosted.

Decorate the King Cake

Gather the glaze ingredients.

The Spruce / Bahareh Niati

In a small mixing bowl combine 1/2 cup sifted confectioners' sugar with 2 teaspoons milk and 1/4 teaspoon vanilla. Stir until smooth.

The Spruce / Bahareh Niati

Once cake has cooled, decorate it by drizzling the glaze on the cake and topping with colored sugars while the glaze is still wet. Embed the candied fruit "jewels" in the King's "crown."

The Spruce / Bahareh Niati

Using a Stand Mixer

The mixing and kneading can be done in a stand mixer with the paddle attachment for mixing, and dough hook for the kneading steps.

How to Make Apple Filled King Cake

Quickly pour or spread icing over hot King Cake then sprinkle sections with purple, green, and yellow sugar before the icing dries.

You can buy pre-colored decorating sugar or make your own by shaking granulated sugar with a few of drops of liquid food color in a mason jar.

FILLED KING CAKES: Instead of, or in addition to, the cinnamon sugar, spread one of these fillings over the plain bread dough and roll-up. Bake as shown above.

Cream Cheese Filled:
2 (8 oz) blocks cream cheese, softened
1 cup powdered sugar
2 tsp vanilla
Combine with a hand mixer until light and fluffy. Spread down the long edge of plain bread dough and roll-up. Bake as directed above. Decorate as directed above.

Chocolate Filled:
1/2 cup vegetable shortening (Crisco)
8 oz. unsalted butter (softened)
1 cup cocoa powder
4 cups powdered sugar (sifted)
7 Tbsp heavy cream
Cream all ingredients together and spread along the long edge and roll up from the filled edge. Bake as directed above. Decorate as directed above.

Fruit Filled:
1 (16 oz) can of Apple, Cherry, Peach, Lemon, Strawberry, Raspberry, or Blueberry Pie Filling
1 tsp vanilla (Apple, Cherry, Peach)
1 tsp cinnamon (Apple, Cherry, Peach)
1/2 cup sugar (Cherry)
1 Tablespoons cornstarch (Cherry)
Spread filling down the long edge of bread dough and roll up from fruit filling side. Bake as directed above. Decorate as directed above.