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    You are in: Home / Recipes / Candy Cane Brunch Cakes Recipe
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    Candy Cane Brunch Cakes

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 18 mins

    1 hrs

    18 mins

    Gail Doyle's Note:

    Very soft dough. Easier than it sounds and well worth it!

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    Ingredients:

    Yield:

    canes

    Units: US | Metric

    Icing

    Directions:

    1. 1
      Heat sour cream over low heat until lukewarm.
    2. 2
      Put yeast in warm water.
    3. 3
      Add to sour cream.
    4. 4
      Add butter, sugar, salt, eggs, and 2 cups flour.
    5. 5
      Mix until smooth.
    6. 6
      Add remaining flour, enough so dough is easy to handle.
    7. 7
      Knead until smooth, about 10 min.
    8. 8
      Place in greased bowl, cover, let rise until double.
    9. 9
      Punch down and divide into 3 parts.
    10. 10
      Roll each into rectangle 15"x6".
    11. 11
      Place on greased baking sheet.
    12. 12
      Make 2" cuts at 1/2" intervals on both long sides of rectangle.
    13. 13
      Divide filling into 3 parts and spread onto dough.
    14. 14
      Criss cross strips over filling and stretch dough to form curve of cane.
    15. 15
      Bake 15 to 20 min.
    16. 16
      at 375.
    17. 17
      Drizzle with icing.

    Ratings & Reviews:

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    Nutritional Facts for Candy Cane Brunch Cakes

    Serving Size: 1 (1983 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1990.2
     
    Calories from Fat 482
    24%
    Total Fat 53.5 g
    82%
    Saturated Fat 31.1 g
    155%
    Cholesterol 249.1 mg
    83%
    Sodium 1796.8 mg
    74%
    Total Carbohydrate 341.1 g
    113%
    Dietary Fiber 7.7 g
    30%
    Sugars 140.9 g
    563%
    Protein 36.8 g
    73%

    The following items or measurements are not included:

    pie filling

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