-New Orleans CB 5 Eggs
Dough of your choice for 1 ts Vanilla extract
-1 large coffee cake 3/4 c Salted butter)
-(approximate proportions: –For recipe
2 oz Fresh compressed yeast 1 Dried bean or tiny (3/4″
Or -long) china baby doll
4 pk Active dry yeast 1 c Sugar
4 c =TO= 5 Or more small bottles of
5 c Flour -assorted food coloring
1 c Lukewarm scalded milk 1 c Candied fruit
3/4 c Sugar -(preferably small
1 ts Salt -pieces)*
After mixing the dough (addint the bean or doll now, if desired) and
letting it rise, shape it into an oval ring, following the description
given abaove for the approximate dimensions**. Sprinkle the top of
the cake evenly with sugar and make swirls with food coloring all
over the top, with the swirl of one color slightly overlapping the
next. Imbed the the pieces of candied fruit in the top of the cake,
con- centrating most of them in a band about 1-1/4″ wide all the way
around. Set the cake on a baking sheet and bake according to
instructions in the recipe you use. The finished cake should be
lightly browned wherever the dough shows through; the parts covered
with colored sugar should appear slightly crust.
* The cakes that you purchase in the local bakeries do not have the
fruit on them.
**Dimensions-Shape-an oval ring about 2-1/2″ thick and about 3″ high
at the highest point; and the decoration, as elaborate and colorful as
possible in order to make the cake look like a jeweled crown. As for
the bean or doll, it can be baked into the batter or pushed into the
finished cake from underneath-just so long as it’s done secretly, so
no one knows in advance which slice will designate the monarch for
the week.
Yields
2 servings
