Prep 15 mins
Cook 40 mins
This is a beautiful, fun cake to make during Christmas time. One note: I've used liquid food coloring and found the colors very pale. Using a paste food coloring like Wilton's allows a more vivid color to be achieved without adding too much liquid. You need a small bit of the paste coloring. I use a toothpick dipped in the paste to "measure". Also, I specify "peppermint" candy cane because now red & white candy canes can be other flavors. I don't really think cherry flavor would be the same! One other note, it is best to serve this within a few hours after putting the candy cane on it because depending on the humidity, the candy will melt and it is just not as pretty.
- 1 (16 ounce) package angel food cake mix
- 1 teaspoon peppermint extract
- 6 drops red food coloring
- 1 cup powdered sugar
- 1 -2 tablespoon milk
- 1⁄2 teaspoon corn syrup
- 1⁄4 teaspoon peppermint extract
- 3 drops green food coloring
- 1⁄4 cup peppermint candy cane, crushed
- Follow the directions on the package to make the angel food cake batter, but add 1 tsp peppermint extract with the water. Divide the batter in half. Tint half with red food coloring, folding gently until the color is blended. Leave the other half white.
- Spoon the batter into a non-greased tube pan, alternating layers of red and white batter, usually you'll get two layers of each - red, white, red, white.
- Cut through the batter with a knife to marble. Bake according to the package directions.
- Cool according to package directions. Remove from pan. Shortly before serving, drizzle with glaze and top with crushed candy cane.
- Glaze directions: Combine sugar, corn syrup, 1/4 tsp peppermint extract and food coloring adding enough milk to make a "drizzable" glaze. Drizzle over cake. Sprinkle with crushed candy cane.