This delicious stove-baked Rosca de Reyes retains all the flavor of a traditional rosca but in the form of a pound cake. Your whole family will love this version of Rosca de Reyes!
1 1/2 cups butter, for the pound cake (at room temperature)
1 1/4 cups sugar, for the pound cake
10 eggs, for the pound cake
1 orange zest
1 tablespoon vanilla essence, for the pound cake
2 cups flour, for the pound cake
3 teaspoons baking powder, for the pound cake
apricot jam
1 package vanilla cookies, ground
1 cup maraschino cherries
1/2 cups fruit paste, colored, cut into strips
Preparation
30 mins
1h
Low
Cream the butter with the sugar in a mixer at medium speed until combined, then add the eggs one by one while continuing to beat, followed by the orange zest, vanilla extract, flour, baking powder, and continue beating until you achieve a homogeneous mixture. Set aside.
Pour the mixture into a previously greased and floured bundt pan. Cover with aluminum foil and cook in a double boiler on the stove for 1 hour or until a toothpick inserted comes out clean. Let cool and unmold.
Brush the stove-baked Rosca de Reyes with apricot jam. Decorate with strips of crumbled polvorones and granulated sugar. Distribute the ate, cherries, and mint leaves over the pound cake.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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