Twelfth Night Or Kings Cake Recipe

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Twelfth Night Or Kings Cake
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  • please read the alteration section for the history of this cake-first printed in the pecayeune in 1901
  • 2 lb of the best flour
  • 12 eggs
  • a cupful of sugar
  • 1/2 oz of yeast
  • 1/2 oz of salt


  1. PreparationTo make the Cake,
  2. Take a pound and a half of the above-mentioned quality of flour,
  3. And put it in a wooden bread trough.
  4. Make a hole in the center of the flour,
  5. And put in a half ounce of yeast,
  6. Dissolved in a little warm water.
  7. Add milk or tepid water to make the dough, using milk if you want it to be very rich and delicate, and water if you have not the milk.
  8. Knead and mix the flour with one hand, while adding milk or water with the other.
  9. Make a dough that is neither too stiff or too soft, and when perfectly smooth set the dough to rise in a moderately warm place, covering with a cloth.
  10. Remember that if you use milk to make the dought it must be scalded, that is, must be heated to the boiling point, and then allowed to grow tepid.
  11. Let the dough rise for five or six hours,
  12. When increased to twice its bulk, take it and add the reserved half pound of flour, into which you will have sifted the salt.
  13. Add six eggs, beaten very light with the sugar and butter,
  14. Mix all well together, kneading lightly with your hands, and adding more eggs if the dough is a little stiff.
  15. Then knead the dough by turning it over on itself three time
  16. Set to rise again for an hour or three-quarters of an hour.
  17. Cover with a cloth.
  18. At the end of this time take it up and work it again lightly, and then form into a great ring, leaving of course, a hole in the center.
  19. Pat gently and flatten a little.
  20. Have ready a baking pan, with a buttered sheet of paper in it, and set the central roll in the middle.
  21. Cover the pan with a clean, stiff cloth, and set the Cake to rise for an hour longer.
  22. When well risen, set in an oven a few degrees cooler than that used for baking bread (360°);
  23. Let bake for an hour and a half;
  24. If medium, an hour, and if very small, a half hour.
  25. Glace the Brioche lightly with a beaten egg, spread lightly over the top before placing in the oven.
  26. Decorate with dragees (French: a small candy), caramels, etc.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 367.44 Kcal (1538 kJ)
Calories from fat 128.14 Kcal
% Daily Value*
Total Fat 14.24g 22%
Cholesterol 163.68mg 55%
Sodium 1621.02mg 68%
Potassium 179.34mg 4%
Total Carbs 48.29g 16%
Sugars 0.02g 0%
Dietary Fiber 5.37g 21%
Protein 12.05g 24%
Iron 4mg 22%
Calcium 167.1mg 17%
Amount Per 100 g
Calories 301.31 Kcal (1262 kJ)
Calories from fat 105.08 Kcal
% Daily Value*
Total Fat 11.68g 22%
Cholesterol 134.22mg 55%
Sodium 1329.3mg 68%
Potassium 147.07mg 4%
Total Carbs 39.6g 16%
Sugars 0.02g 0%
Dietary Fiber 4.41g 21%
Protein 9.88g 24%
Iron 3.2mg 22%
Calcium 137mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.7
  • 10

Good Points

  • saturated fat free,
  • sugar free,
  • good source of fiber

Bad Points

  • High in Sodium

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