Monday, April 5, 2010

The Next Generation: King's Cake

Sometimes something is so simple and so good, we take it for granted and forget about it. I grew up with Chocolate-Bit Cake, technically known as King’s Cake in the original German recipe.  My mother made it on a regular basis, my grandmother made it, and I believe my great- grandmother made it as well. In fact, when I was at college my grandmother would send it to me, and within 45 minutes of its arrival, there was not a crumb left.  I have made this cake for my family on occasion, but certainly not that often, as I was always trying new and more complicated desserts.  Recently, I made this cake and sent it to Emily. She loved it and is now baking it for her friends… and so it gets passed on. So simple but so delicious.

King’s Cake (Chocolate Bit Cake)
1 1/8 cups of sugar (250 grams)
1 7/8 cups flour (250 grams)
8 oz unsalted butter at room temperature
4 eggs
½ teaspoon baking powder
1 teaspoon vanilla
¼ teaspoon salt
½ teaspoon lemon extract
8 ounces semi-sweet chocolate chips
confectioner’s sugar for sprinkling on top



Preheat oven to 375 degrees. Grease and flour a 9 inch loaf pan.  In a mixer, cream butter. Add sugar and beat until thoroughly mixed.  Add eggs one at time, beating after each addition. Add vanilla and lemon extract. Mix together flour, baking powder and salt in small bowl.  Add to mixer, one-third at a time, until all incorporated.  Stir in chocolate chips.  Batter will be thick.

 Pour into pan and bake for 45 minutes.  Turn oven down to 350 degrees and bake about 10-15 minutes longer, until knife inserted comes out clean.

Cool in pan.  Remove from pan and sprinkle with confectioner’s sugar.

Variation
Just to experiment, I added ½ cup almond paste to the batter, replaced the chocolate chips with 8 oz dried cherries, and added ½ cup of lightly toasted slivered almonds. Still good, but the original stands. ((post by susan))

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