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    You are in: Home / Recipes / Candy Cane Cake Recipe
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    Candy Cane Cake

    Total Time:

    Prep Time:

    Cook Time:

    9 hrs 10 mins

    10 mins

    9 hrs

    Redneck Epicurean's Note:

    I made this for gourmet class in college. The assignment was to make something "stunning but simple". This was so much fun! I used mini candy canes and red sugar sprinkle for the decoration on white frosting. What a beautiful cake it turned out to be! I'm sure if you didn't want to use peppermints, you could use any kind ofhard candy - spearmints, butterscotch, or cinnamon discs. The candy needs to soak overnight, as reflected in the passive time.

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    Units: US | Metric


    1. 1
      Soak the candies in the milk overnight.
    2. 2
      When candies are dissolved, preheat the oven to 350 degrees. Prepare 2-9" cake pans.
    3. 3
      Combine the wet ingredients with the dry, mixing well, but not overbeating.
    4. 4
      Bake for approximately 45 minutes or a toothpick comes out clean. Cool in pans for 10 minutes, then invert to a wire rack. Cool completely. Frost with vanilla icing and decorate with mini candy canes.

    Ratings & Reviews:


    Nutritional Facts for Candy Cane Cake

    Serving Size: 1 (88 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 329.2
    Calories from Fat 86
    Total Fat 9.6 g
    Saturated Fat 2.6 g
    Cholesterol 2.8 mg
    Sodium 431.1 mg
    Total Carbohydrate 55.5 g
    Dietary Fiber 0.8 g
    Sugars 26.2 g
    Protein 4.9 g

    The following items or measurements are not included:

    peppermint candies

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