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10-Minute Three Kings Cake Recipe

1/20/2014 8:27:00 AM

Tags: quick breads, recipes, cake, Virginia, Heather Alf

King's CakeEarlier this month, we celebrated the Feast of the Epiphany and I made big plans to write about the beautiful foods that I prepared for my family. Well, life is always so very busy and big plans are often times foiled by life's little annoyances. After a dead battery and a truck stuck in the mud on the coldest day of winter, I realized that baking elaborate Three Kings Day bread wasn't going to happen.

Three Kings Cake is usually served on January 9, but it can, of course, be made any time of year. The tradition is that a bean is baked in the cake and the person who gets the bean gets to be king or queen for the day or luck throughout the year. A similar tradition is also practiced on Mardi Gras.  The traditional Three Kings bread is studded with candied fruit and shaped in a pretty braided ring. Fortunately, I was able to make a similar cake quickly with the ingredients that I had on hand.

This cake is a healthy dessert that can be prepared in 10 minutes.

Heather's 10-Minute Three Kings Cake Recipe

2 1/2 cup white wheat flour
1/2 cup stevia
1/2 cup brown sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup coconut oil melted
3/4 cup milk
1 teaspoon vanilla
2 eggs 
optional 1 cup mixed dried fruit (cranberries,and raisins are what I used) they are best when soaked in brandy for a few hours before using

Directions

Preheat oven to 350 degrees Fahrenheit, grease and lightly flour a bunt cake mold.

Mix together the dry ingredients in a large mixing bowl. Mix the liquid ingredients together in a separate bowl. Mix the liquid ingredients into the dry ingredients slowly beating well until well blended, about 2 minutes. If you wish, add a dry bean or pea to the batter. pour batter into prepared pan and bake for 25 to minutes test for doneness when a knife comes out clean. Remove from the oven and allow to cool for at least 10 minutes serve sprinkled with powdered sugar or whipped cream.



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