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Jim Coleman Recipes

Holiday Candy Cane Loaves

For this recipe you will need:

  • 1 package active dry yeast
  • 1 cup sugar
  • 1/2 cup water (110 to 115 F)
  • 1/2 cup butter, melted
  • 3/4 cup warm milk (110 to 115 F)
  • 2 teaspoons salt
  • 4 eggs
  • 7 to 7 1/2 cups all-purpose flour


  • 1 cup chopped walnuts
  • 1 cup packed brown sugar
  • 1 cup chopped dates
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon allspice
  • 3 tablespoons butter, melted


  • 2 cups powdered sugar
  • 3 to 4 tablespoons warm milk
  • 1 tablespoon butter, softened
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • 1/4 cup chopped walnuts

To prepare this recipe:

In a mixing bowl, dissolve yeast in water and milk. Add eggs, sugar, butter, salt and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6 to 8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 to 1 1/2 hours.

For filling, combine nuts, brown sugar, dates, allspice and cinnamon; set aside.

Punch dough down and divide into fourths. Roll one portion into a 12 x 7-inch rectangle. Brush with some butter; sprinkle with 2/3 cup filling. Roll up, jelly roll-style, starting with a long side; pinch to seal. Place on a greased baking sheet; shape top to form a cane. Repeat with remaining dough, filling and butter. Cover and let rise until doubled, about 35 minutes.

Bake at 350 degrees F for 25 minutes or until golden brown. Cool on wire racks.

Combine the first five glaze ingredients; drizzle stripes over loaves. Sprinkle with nuts.

Makes 4 loaves.

©2005 WHYY