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About the author:
Richard Lipton
began his cooking career when he entered a seafood dish
contest in
Beaufort. After several years of study and working at
restaurants in Louisiana and
Texas, he has returned to his roots and enjoys sharing
his favorite recipes with internet
viewers.
King
Cakes popular treat for Mardi Gras
February
13
In the city of New Orleans, Mardi Gras is quickly approaching,
and the city is ready to celebrate in ways undreamed of in most other places. The parades, the parties and the beads
are as enormous as the crowds who are out to watch and participate.
King cakes are the favorite confection. The legend is that a ring is placed within the cake, and whoever finds the ring
will be granted luck and prosperity over the following year. While most King Cakes are nothing more than tri-colored
bundt cakes, the traditions that spawned them are far from
ordinary.
Food coloring can be purchased from local stores and, with the following recipes for similar cakes, red, green and blue
King Cakes are easily made; a personal Mardi Gras can be achieved wherever you are.
Enjoy these recipes, and le bon temps roule (let the good times roll).
Grease and flour two tube pans.
Melt chocolate and butter and place in a large bowl. Place in
large mixer and beat. Add sugar, eggs, rum, vanilla and salt.
Add flour; mix on high. Pour into pans.
Bake for 1 to 1-1/2 hours at 350 degrees F (180 degrees C).
Cool; remove from pans.
Over a Bain-Marie, whip eggs and sugar until brought to body
temperature. Continue to whip mixture until thick enough to
hold a figure eight. Gently (as not to allow the batter to fall)
fold in flour. Pour into a lined sheet pan.
Bake at 450 degrees F( (230 degrees C) for 12-15 minutes.
