Cake of kingsCake of kings

Cake of kings is a lacto ovo vegetarian recipe with 20 servings. This dessert has 274 calories, 5g of protein, and 7g of fat per serving. For 89 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe is liked by 172 foodies and cooks. From preparation to the plate, this recipe takes approximately 4 hours and 15 minutes. If you have salt, glacé cherry, flour, and a few other ingredients on hand, you can make it. It is brought to you by BBC Good Food. With a spoonacular score of 0%, this dish is improvable. Users who liked this recipe also liked 7-Up Cake...A Dreamy Vintage Cake Made Skinny, David Tanis' Spinach Cake, and Lemon Bundt Cake.

Ingredients

Cooking Instructions

1. 01

   Soak citrus peel, raisins, pine nuts and cherries in the sherry or brandy overnight until plump. Measure 140g/5oz of the fl our in a large mixing bowl and mix with the yeast. Tip the remaining flour and salt into a separate bowl and set aside.

2. 02

   Heat the milk until just warm, make a well in the centre of the flour mix, and gradually add the milk to form a batter, beating until smooth. Cover with a tea towel and leave for 20 mins, until frothy.

3. 03

   In another bowl, beat butter, sugar and zests until light and fluffy.

4. 04

   Add the eggs, a little at a time, beating well after each addition. Dont worry if it curdles, this wont affect the final cake. Stir the mix into the batter, along with the remaining flour, to make a dough. Turn out onto a floured surface and knead for 5 mins, until smooth and elastic. Knead in the fruit mix, a bit at a time, kneading after each addition until evenly distributed. This bit is messy, but dust the dough and your hands with flour as you work.

5. 05

   Pop the dough into a clean bowl and cover. Leave for 2 hrs, until doubled in size. Butter a large baking sheet. Knead the dough again briefly, then shape into a sausage, about 50cm long. Curl onto the baking sheet to make a ring, pinching the ends to join. Tuck the trinket under the cake, cover and leave for 1 hr, until doubled in size.

6. 06

   Heat oven to 190C/fan 170C/gas

7. 07

   Slice the candied fruits and crush the sugar lumps into small pieces (put them in a cup and use the end of a rolling pin).

8. 08

   Brush the top of the ring with egg and decorate with candied fruits and sugar.