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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:

    1 hr 30 mins

    30 mins

    1 hr

    kittycatmom's Note:

    This is a beautiful and delicious dessert! I got this recipe from a friend who makes this every year during the holidays. If you are in a rush and looking for a "quick" dessert use a store bought angel food cake. Note:To maximize the look of this cake, add the crushed candy just before serving; moisture from the whipped cream makes the peppermint begin to "melt" after half an hour.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 325°. Sift together flour and 3/4 cup sugar. Sift again and set aside.
    2. 2
      In a large bowl or standing mixer, beat egg whites until foamy. Add cream of tartar and salt. Beat until soft peaks form. Add 3/4 cup sugar and the vanilla and almond extracts. Continue beating until egg whites are firm but not dry.
    3. 3
      Sift one-third of the flour-sugar mixture onto the egg whites and, with a rubber or silicone spatula, gently fold the mixture into the egg whites. Add remaining flour in two batches, folding gently after each addition. Turn batter into an ungreased 10-inch tube pan and bake until browned and firm to the touch, 50 to 60 minutes.
    4. 4
      Invert cake (in pan) on a cooling rack for at least an hour. When completely cool, run a long, thin, sharp knife between cake and pan to loosen, and remove cake.
    5. 5
      Put candy canes in a large sealable plastic bag. Crush them into small pieces with a meat pounder, rolling pin, or the bottom of a small frying pan. Sift crushed candy with a fine-mesh strainer and reserve candy dust for another use (see Notes). Set crushed candy aside.
    6. 6
      In a large bowl, beat cream with remaining 1/4 cup granulated sugar until soft peaks form. Frost cake with whipped cream using a spatula to form swirls and peaks. Sprinkle frosted cake with crushed candy canes. (To get candy on the sides, hold your hand about 1 inches from the cake and gently toss crushed candy at the sides.) Serve immediately, using a serrated knife to cut slices.

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    Ratings & Reviews:

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    Nutritional Facts for Candy Cane Cake

    Serving Size: 1 (137 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 466.3
     
    Calories from Fat 200
    42%
    Total Fat 22.2 g
    34%
    Saturated Fat 13.7 g
    68%
    Cholesterol 81.5 mg
    27%
    Sodium 178.0 mg
    7%
    Total Carbohydrate 59.4 g
    19%
    Dietary Fiber 0.2 g
    1%
    Sugars 44.3 g
    177%
    Protein 8.0 g
    16%

    The following items or measurements are not included:

    candy canes

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