Candy Cane Bundt Cake Load your printer with cardstock or heavy paper. Click on the mitten (below) to print label and instructions. Cut out both pieces and stick them back-to-back with doublestick tape or adhesive dots. Add sticky-back half-pearls or rhinestones to the centers of the large snowflakes if desired. Punch a hole near the top and tie the tag to the jar with narrow red ribbon. Or stick it to the jar with adhesive dots.
Happy Holidays
Candy Cane Bundt Cake Preheat oven to 350°F. Coat 13-cup Bundt pan with cooking spray with flour. Remove mints from jar and unwrap; crush 6. Pour remaining contents of jar into bowl; stir. Mix 1 cup buttermilk and 1 Tbs. vanilla. In large bowl, on medium-high speed, beat 1 1/4 cups butter (at room temperature) until fluffy, 2 minutes. On low, beat in 4 eggs, one at a time. Alternately beat in dry ingredients with buttermilk, beginning and ending with dry ingredients. On medium-high, beat 1 minute. Pour into pan. Sprinkle with 6 crushed mints. Bake 1 hour or until pick inserted into center comes out clean. Cool 20 minutes. Transfer from pan to rack; cool completely. Garnish with remaining mints. Makes 20 servings.
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