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Wednesday, October 22, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575

Mardi Gras King Cake
Desserts
Contributed by: Annelle Williams
Ingredients:
  • 2 cups chopped pecans
  • 3 cans refrigerator buttermilk biscuits
  • 1/2 cup sugar
  • 1 TBS cinnamon
  • 1 stick butter
  • 1 cup brown sugar
  • Purple, green and gold (yellow) colored sugar*
  • One small (about 2 inches) plastic baby
  • Preheat oven to 350 degrees.
Preheat oven to 350 degrees.
Spray a bundt pan with flour and oil. Put half the nuts in the bottom of the bundt pan.
Cut the biscuits in half and roll each half into a ball. Mix the cinnamon and sugar together in a large zipock bag. Add the biscuit halves to the cinnamon sugar and shake to coat the biscuits. Put a layer of coated biscuits in the pan. Top with about half the remaining nuts.
Melt the butter in a small saucepan. Add brown sugar, stirring until brown sugar is dissolved. Pour about half the butter mixture over biscuits. Continue by adding the remaining biscuits, nuts, and finally the remaining butter mixture.
Bake for 30 minutes.
Remove from oven and immediately turn cake onto cake plate to keep the cake from sticking as it cools. Scrape any nuts and glaze out of pan onto cake. With colored sugar, make stripes (about 3 inches) around the cake while cake is still warm, beginning with purple, then green, and finally gold, repeating all the way around.
Before serving, slip the baby into the inside of the cake.
*Colored Sugar
Place one or two drops of food coloring to small zip lock bag. Add one-third cup sugar, close bag and rub with fingers to color the sugar. Add more food coloring to deepen the color.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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