Candy Cane Bundt Cake

Candy Cane CakeEarlier in the week,(see snickerdoodle debacle) one of the other cakes I made was this candy cane cake. I have included two versions. The first is from scratch and the second is a simpler method using a cake mix.

Candy Cane Cake

2¼ cups cake flour
2 ½ tsp double acting baking powder
½ tsp salt
1¼ cups sugar
½ cup butter
1 cup milk
1 tsp vanilla
4 egg whites
½ tsp red food color
½ tsp peppermint extract

Grease bundt with old using a pastry brush and them dust it with flour.

Sift the flour, baking powder and salt in a bowl, set aside.

Cream the sugar and butter until fluffy.

Combine the milk and vanilla separately.

Add the sifted ingredients to the butter mixture in 3 parts, alternating with the liquid combination.  Stir the batter until smooth after each addition.

Whip the egg whites until stiff but not dry.

Fold them lightly into the batter.  Pour about 2 cups batter into pan. In small bowl, pour about ¾ cup batter; stir in food color and peppermint extract. Carefully pour pink batter over white batter in pan. Carefully pour remaining white batter over pink batter.

Bake in a 350° oven for 1 hour or until done.

Put cake on a rack to cool for 15 minutes, then carefully remove top of mold.

White Icing
1 cup powdered sugar
1 Tbs milk or water
½ tsp vanilla
candy canes

Mix until smooth. Add crushed candy canes or crushed hard peppermint candies for the top.

Easier Cake Mix Version
Candy Cane Bundt Cake

1 box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box
½ tsp red food color
½ tsp peppermint extract

White Icing
1 cup powdered sugar
1 Tbs milk or water
½ tsp vanilla, if desired
Crushed candy canes or crushed hard peppermint candies, if desired

Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease and flour 12-cup fluted tube cake pan. Make cake batter as directed on box. Pour about 2 cups batter into pan. In small bowl, pour about 3/4 cup batter; stir in food color and peppermint extract. Carefully pour pink batter over white batter in pan. Carefully pour remaining white batter over pink batter.

Bake and cool cake as directed on box.

In small bowl, mix white icing ingredients. If necessary, stir in additional milk, 1 teaspoon at a time, until smooth and spreadable. Spread over cake. Sprinkle crushed candy on top. Store loosely covered.

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