Candy Cane Cake Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy
CuisineCourse
MethodDish
Interest Group

Ingredients

 Hot roll mix14 Ounce
 Maraschino cherries2 Cup (32 tbs), finely chopped
 Almonds1 Cup (16 tbs), slivered (blanched)
 Butter/Margarine1 Tablespoon, melted

Nutrition Facts

Serving size: Complete recipe

Calories 2486 Calories from Fat 699

% Daily Value*

Total Fat 83 g127.5%

Saturated Fat 13 g65.2%

Trans Fat 0 g

Cholesterol 32.3 mg

Sodium 2663.5 mg111%

Total Carbohydrates 357 g119.1%

Dietary Fiber 31.8 g127.1%

Sugars 51.4 g

Protein 72 g145%

Vitamin A 7.6% Vitamin C

Calcium 38.7% Iron 107.6%

*Based on a 2000 Calorie diet

Directions

1. Prepare hot roll mix according to package directions.
2. Allow to raise as package directs.
3. Divide dough into 2 equal parts. Roll each part into a 15x6 inch rectangle; place each on a wax paper-covered piece of cardboard.
4. With scissors, make 2-inch cuts at 1/2-inch intervals on long sides of dough rectangles.
5. In a small bowl combine cherries and almonds and spread 1/2 of mixture down center of each rectangle.
6. Crisscross strips over filling. Stretch dough to 22 inches and curve to form a candy cane.
7. Heat each cane, uncovered, in Microwave Oven 5 to 6 (6 1/2 to 8) minutes or until no longer "doughy'
8. While warm, brush with melted butter.
9. If desired, decorate with a ribbon bow.
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