Merry Christmas!
Tis the season! The holiday parties and the family gatherings are filled with laughter, fun and of course, a table heavy laden with delicious, beautiful foods.
We love every part of it. I know, I am speaking for Roxanne, too, but we do love it. Christmas and all of the food, fun, music, decorations, church services and memorable family times are beyond wonderful.
What are you serving this year? Or, maybe you are going to an event and offered to bring a dessert. Or maybe, you still want to bake a sweet treat to give to a friend or neighbor. It has to taste great—but you really want it to look great and OMG, it has to be quick and easy.
Delicious, easy and gorgeous are tall orders—but do not fear. We have the perfect recipe for you. If you stopped by one of our book signings, this was probably the cake you tasted and it is a winner. It is also the cake we talked about on the radio show, Live! From Jasper’s Kitchen.
Our gift to you is this recipe from Delicious Bundt Cakes, our newest cookbook. This new cookbook would make a great gift for any cook on your list and it makes the perfect stocking stuffer. It is available on the shelf at many of the kitchen and local stores in Kansas City—and of course, it is easy to order from the on-line book stores.
We sincerely wish each of you a very Merry Christmas! We hope it is a time filled with sweet treats, joy, peace and unforgettable fun with family and friends.
Peppermint Candy Cane Bundt Cake*
Makes 1 Bundt Cake
Nonstick baking spray with flour
1 (15.25-to 18-ounce) box vanilla or white cake mix
1 (3.4-ounce) box vanilla instant pudding mix
4 large eggs
¾ cup whole milk
½ cup vegetable or canola oil
1 teaspoon peppermint extract
¾ teaspoon red food coloring
Vanilla Glaze (below)
¼ cup crushed peppermint candy (about 3 candy canes or 12 mints)
Preheat the oven to 350°F. Spray a 12-cup Bundt pan with nonstick baking spray with flour.
In a large bowl, using a handheld mixer on low speed, blend together the cake mix, pudding mix, eggs, milk and oil. Scrape down the sides of the bowl well and continue beating for 2 minutes on medium speed.
Measure out 2 cups vanilla batter and set it aside.
Blend the peppermint extract and red food coloring into the remaining batter.
Alternately spoon the peppermint and vanilla batters into the prepared pan. Gently draw a butter knife through the batter for a marbled effect.
Bake for 35 to 45 minutes or until a wooden pick inserted in the center comes out clean.
Place the cake on a wire rack to cool for 10 minutes. Invert the cake onto a wire rack that has been placed over a piece of parchment paper to catch any of the glaze drippings. Allow the cake to cool completely.
Drizzle the cake with the Vanilla Glaze. Immediately sprinkle with the crushed peppermint candy.
Vanilla Glaze*
Makes about 1 cup
2½ cups confectioners’ sugar
3 tablespoons whole milk
1 teaspoon pure vanilla extract
In a small bowl, whisk together the confectioners’ sugar, milk and vanilla until smooth.
If needed to make to a drizzle consistency add an additional 1 teaspoon milk.
*Recipe Credit: Delicious Bundt Cakes, by Roxanne Wyss and Kathy Moore, St. Martin’s Press, 2018
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