Kathy's King Cake #7
| Yield: | 1 Servings |
| Categories: |
| 1 | pk | (1/4 oz) active dry yeast |
| 1/4 | c | Lukewarm water; (110-115 degrees F.) |
| 1/3 | c | Plus 1 t Sugar |
| 1 | ts | Salt |
| 1 | c | Butter; divided |
| 1 | c | Milk; scalded |
| 3 | Eggs; divided | |
| 1/2 | ts | Vanilla |
| 1/2 | ts | Lemon extract |
| 1/4 | ts | Mace |
| 4 | c | Sifted all-purpose flour |
| 1/3 | c | Chopped pecans |
| TOPPING | ||
| 1 | c | Confectioners' sugar |
| 1 | ts | Vanilla |
| Water to form paste | ||
| 3/4 | c | Sugar; divided and colored, (see directions), 1/4 C assigned to each color |
| 1 | dr | Yellow food color; (up to 2) |
| 1 | dr | Green food color; (up to 2) |
| 1 | dr | Purple food color; (1 drop blue, 1 drop red) (up to 2) |
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