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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Candy Cane Cake Recipe

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This recipe for Candy Cane Cake is from Pfeiffer Pfamily Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
DOUGH:
2 cups sour cream
2 pkg. dry yeast
1/2 cup warm water
1/4 cup butter or margarine
1/3 cup sugar
2 tsp. salt
2 eggs
Approx. 6 cups flour

FILLING:
Cooked apples with cinnamon, sugar, nuts, and raisins (drain off all liquid).

THIN ICING:
2 cups powdered sugar
2 Tbsp. water
Directions:
Directions:
Heat sour cream over low heat until lukewarm. Dissolve yeast in warm water. Stir in sour cream, 1/4 cup margarine, sugar, salt, eggs, and 2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto floured board. Knead until smooth, about 10 minutes. Place in greased bowl, greased side up. Cover; let rise until double. Heat oven to 375º. Punch down dough; divide into 3 equal parts. Roll each part into rectangle 15x6 inches. Place on greased baking sheet. With scissors, make 2-inch cuts at 1/2-inch intervals on long sides of rectangle. Combine apples, sugar, etc. for filling; spread ⅓ of mix down center of each rectangle. Crisscross strips over filling for a braided look. Stretch dough to 22 inches. Curve dough to form a cane shape. Bake 15-20 minutes or until golden brown. While warm, brush with butter and drizzle canes with icing. If desired, decorate with cherry halves or pieces, or red and green gel, to make holly berries and leaves.
Number Of Servings:
Number Of Servings:
makes 3 candy canes

 

 

 

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