Holiday Drumcake Recipes

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EDY'S HOLIDAY DRUMCAKE



Edy's Holiday Drumcake image

Get a taste of holiday rhythm with this sweet snare. Each bite will have your tongue tapping along with its cool and tasty beat: Pa rum yum yum yum!

Provided by Edy's

Categories     Trusted Brands: Recipes and Tips     Edy's

Yield 8

Number Of Ingredients 9

1 (8 or 9 inch) chocolate cake layer, 1 1/2 inches tall, baked in a springform pan with removable sides
1 (1.5 quart) carton EDY'S SLOW CHURNED® Peppermint Ice Cream
1 (16 ounce) container prepared vanilla frosting
24 thin candy canes or sugar sticks
12 glace (candied) cherries
Chocolate decorating icing
2 long pretzel rods
2 large marshmallows
Red or green sugar crystals

Steps:

  • Freeze cake in pan for 30 minutes to firm top. Spread ice cream in an even layer to the top edge of pan. Freeze several hours until ice cream is firm.
  • Remove sides of pan. Frost sides of cake and a 1-inch border around cake top. Return to freezer if ice cream softens.
  • Squeeze decorating icing in a crisscross pattern on top. Press sugar sticks diagonally around sides (if using candy canes remove bent tips). Place cherries around top of cake. Freeze several hours or overnight before serving.
  • Dampen top and sides of marshmallows with water. Roll in sugar crystals. Insert pretzel sticks to make 'drumsticks'. Place on top of cake before serving.

DREYER'S HOLIDAY DRUMCAKE



Dreyer's Holiday Drumcake image

Get a taste of holiday rhythm with this sweet snare. Each bite will have your tongue tapping along with its cool and tasty beat: Pa rum yum yum yum!

Provided by Dreyers

Categories     Trusted Brands: Recipes and Tips     Dreyer's

Yield 8

Number Of Ingredients 9

1 (8 or 9 inch) chocolate cake layer, 1 1/2 inches tall, baked in a springform pan with removable sides
1 (1.5 quart) carton DREYER'S SLOW CHURNED® Peppermint Ice Cream
1 (16 ounce) container prepared vanilla frosting
24 thin candy canes or sugar sticks
12 glace (candied) cherries
Chocolate decorating icing
2 long pretzel rods
2 large marshmallows
Red or green sugar crystals

Steps:

  • Freeze cake in pan for 30 minutes to firm top. Spread ice cream in an even layer to the top edge of pan. Freeze several hours until ice cream is firm.
  • Remove sides of pan. Frost sides of cake and a 1-inch border around cake top. Return to freezer if ice cream softens.
  • Squeeze decorating icing in a crisscross pattern on top. Press sugar sticks diagonally around sides (if using candy canes remove bent tips). Place cherries around top of cake. Freeze several hours or overnight before serving.
  • Dampen top and sides of marshmallows with water. Roll in sugar crystals. Insert pretzel sticks to make 'drumsticks'. Place on top of cake before serving.

HOLIDAY FRUITCAKE



Holiday Fruitcake image

This is my own fruitcake recipe and it's a family favorite. The mixture of fruits and nuts helps make it a tasty treat. -Allene Spence, Delbarton, West Virginia

Provided by Taste of Home

Categories     Desserts

Time 2h20m

Yield 16 servings.

Number Of Ingredients 12

1-1/2 cups whole red candied cherries
1-1/2 cups whole green candied cherries
3 cups diced candied pineapple
1 pound walnut halves
10 ounces golden raisins
1 cup shortening
1 cup sugar
5 large eggs
4 tablespoons vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt

Steps:

  • Preheat oven to 300°. Combine fruit and nuts. In another bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder and salt; add to creamed mixture and mix well. Pour over fruit and nuts; stir to coat. , Transfer to a greased and floured 10-in. tube pan. Bake until a toothpick inserted in center comes out clean, about 2 hours. Cool 10 minutes; remove from pan to a wire rack to cool completely. Wrap tightly and store in a cool place. Bring to room temperature before serving; slice with a serrated knife.

Nutrition Facts : Calories 686 calories, Fat 32g fat (5g saturated fat), Cholesterol 58mg cholesterol, Sodium 342mg sodium, Carbohydrate 92g carbohydrate (61g sugars, Fiber 4g fiber), Protein 10g protein.

DREYER'S HOLIDAY DRUMCAKE



Dreyer's Holiday Drumcake image

Get a taste of holiday rhythm with this sweet snare. Each bite will have your tongue tapping along with its cool and tasty beat: Pa rum yum yum yum!

Provided by Dreyers

Categories     Dreyer's

Yield 8

Number Of Ingredients 9

1 (8 or 9 inch) chocolate cake layer, 1 1/2 inches tall, baked in a springform pan with removable sides
1 (1.5 quart) carton DREYER'S SLOW CHURNED® Peppermint Ice Cream
1 (16 ounce) container prepared vanilla frosting
24 each thin candy canes or sugar sticks
12 each glace (candied) cherries
1 (4.5 ounce) tube Chocolate decorating icing
2 piece (blank)s long pretzel rods
2 regulars large marshmallows
1 teaspoon Red or green sugar crystals

Steps:

  • Freeze cake in pan for 30 minutes to firm top. Spread ice cream in an even layer to the top edge of pan. Freeze several hours until ice cream is firm.
  • Remove sides of pan. Frost sides of cake and a 1-inch border around cake top. Return to freezer if ice cream softens.
  • Squeeze decorating icing in a crisscross pattern on top. Press sugar sticks diagonally around sides (if using candy canes remove bent tips). Place cherries around top of cake. Freeze several hours or overnight before serving.
  • Dampen top and sides of marshmallows with water. Roll in sugar crystals. Insert pretzel sticks to make 'drumsticks'. Place on top of cake before serving.

Nutrition Facts : Calories 1400.5 calories, Carbohydrate 258.6 g, Cholesterol 89.9 mg, Fat 34.4 g, Fiber 2.4 g, Protein 12.3 g, SaturatedFat 11.6 g, Sodium 971.7 mg, Sugar 103.8 g

SPECIAL HOLIDAY FRUITCAKE



Special Holiday Fruitcake image

"I got this recipe from my husband's aunt. Everyone likes it, even me, and I was never crazy about fruitcake before. It's very colorful, like a stained glass window." -JoAnn Huhn, Cleveland, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 2 loaves (12 slices each).

Number Of Ingredients 11

2 packages (8 ounces each) pitted dates, chopped
1 pound chopped candied pineapple
1 pound red candied cherries
1/2 pound walnut halves
1/2 pound Brazil nuts
1 cup all-purpose flour
1 cup sugar
2 teaspoons baking powder
Dash salt
4 large eggs, separated
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 300°. Grease well and flour two 8x4-in. loaf pans. In a large bowl, combine dates, pineapple, cherries and nuts. In a small bowl, whisk flour, sugar, baking powder and salt; stir into fruit mixture until well coated., In a small bowl, whisk egg yolks until slightly thickened. In another bowl, beat egg whites and vanilla until stiff peaks form. With a spatula, stir a fourth of the egg whites into egg yolk mixture until no white streaks remain. Fold in remaining egg whites until combined. Add to fruit mixture; gently fold until blended. Pour into prepared pans. , Bake 1 to 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool in pans 20 minutes before removing to wire racks to cool completely. Wrap tightly and store in a cool, dry place. Using a serrated knife, cut into slices.

Nutrition Facts :

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