Candy Cane Cake Recipe


Difficulty LevelEasyHealth IndexHealthy
Interest Group


 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


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.