Thursday, December 10, 2009

Candy Cane Cake

Everyone's eyes will light up when they see--and taste--this pretty peppermint bundt cake! Oh how I am going to love making this fun and tasty Christmas-y treat. I think it would be fun to make the opposite way too.....with the main cake part being red velvet cake and the middle swirl could be the peppermint flavored part!

Also, did you know how many sweet symbols surround the humble candy cane? It is said that the cane was shaped like a "J" for Jesus. The red-and-white stripes represent Christ's blood and purity. The three red stripes symbolize Heavenly Father, Jesus Christ, and the Holy Ghost.The hardness of the candy represent the Church's foundation on solid rock and the peppermint flavor represents the use of hyssop, an herb referred to in the Old Testament.

When you see a candy cane, are you reminded of how much Jesus loves you?


1 package Betty Crocker® SuperMoist® white cake mix
1 1/4 cups water
1/3 cup Vegetable Oil
3 egg whites
1/2 teaspoon red food coloring
1/2 teaspoon peppermint extract
white icing, (below)
crushed candy canes, or crushed hard peppermint candies
White Icing:
1 cup Powdered sugar
1 tablespoon milk or water
1/2 teaspoon vanilla, if desired


1. Heat oven to 350º F. Generously grease and flour 12-cup bundt cake pan.
2. Beat cake mix, water, oil and egg whites in large bowl with electric mixer on low speed, scraping bowl constantly, until moistened. Beat on medium speed 2 minutes, scraping bowl frequently (do not overbeat).
3. Pour about 2 cups batter into pan. Pour about 3/4 cup batter into small bowl; stir in food color and peppermint extract. Carefully pour pink batter over white batter in pan. Carefully pour remaining white batter over pink batter.
4. Bake 45 to 50 minutes or until cake pulls away from sides of pan and top springs back when touched lightly in center. Cool 10 minutes. Turn pan upside down onto wire rack or heatproof serving plate; remove pan. Cool cake completely, about 1 hour. Spread with White Icing. Sprinkle top with crushed candy!

White Icing:
Mix all ingredients. Stir in additional milk, 1 teaspoon at a time, until smooth and spreadable.

P.S. Just thought I would add in a few picture from our Thanksgiving in Twin Falls! We had such a always!!! We celebrated "Christmas" there too :]

With love, The Olsens!!!


Bonnie & Brian said...

Your candy cane cake inspired me to share this recipe as well: it's from the pillsbury dessert recipe calendar and it's called "Fudgy Peppermint Truffle Chocolate Cake"... sounds ravishingly delicious as well! I have to admit, I'm a chocolate fan. Here is the link: ... The White Chocolate-Fudge Torte looks equally irresistable. Our poor husbands this season... not a pound to lose in sight!

Carly Noel said...

You are just a little bundle of everything sweet and good =)

Brian and Jaclyn said...

that sounds really yummy! I want to make it now. It just looks so fun and festive.

Beth said...

Its also supposed to be the shepherd's crook. :)