Sweet Christmas Canes Recipe
Sweet Christmas Canes Recipe photo by Taste of Home
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Sweet Christmas Canes Recipe

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I received this recipe from my county home economist. See if it becomes a Christmas-morning tradition at your house like it has at ours!
Recommended: Christmas Treats
TOTAL TIME: Prep: 40 min. + chilling Bake: 15 min. + cooling
MAKES:30 servings
TOTAL TIME: Prep: 40 min. + chilling Bake: 15 min. + cooling
MAKES: 30 servings


  • 1-1/2 cups finely chopped fresh or frozen cranberries
  • 1/2 cup sugar
  • 1/2 cup raisins
  • 1/3 cup chopped pecans
  • 1/3 cup honey
  • 1-1/2 teaspoons grated orange peel
  • DOUGH:
  • 1 cup milk
  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 4 cups all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon grated lemon peel
  • 1 cup cold butter, cubed
  • 2 eggs, beaten
  • Confectioners' sugar icing, optional

Nutritional Facts

1 each: 175 calories, 8g fat (4g saturated fat), 32mg cholesterol, 150mg sodium, 24g carbohydrate (11g sugars, 1g fiber), 3g protein.


  1. In a saucepan, combine all filling ingredients. Bring to a boil; reduce heat and cook 5 minutes. Cool to room temperature.
  2. Meanwhile, for dough, scald milk and cool to lukewarm. Dissolve yeast in water; set aside. In a large bowl, combine flour, sugar, salt and lemon peel. Cut in butter until mixture resembles a coarse meal. Add milk, yeast mixture and eggs. Combine to form a soft dough. Place dough in a greased bowl. Cover tightly with plastic wrap; refrigerate for at least 2 hours.
  3. Divide dough in half. On a well-floured surface, roll out each half of the dough into an 18-in. x 15-in. rectangle. Divide the filling and spread on each rectangle. Fold each rectangle into thirds, starting with the 15-in. side. The dough will now measure 15 in. x 6 in.
  4. Cut each piece into 15 short strips. Twist each strip and shape into a candy cane. Place on greased baking sheets. Bake at 375° for 15-18 minutes or until golden brown. Cool on wire racks. Frost with a confectioners' sugar icing if desired. Yield: 2-1/2 dozen.
Originally published as Cranberry Christmas Canes in Country Extra November 1991, p47

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litteerj User ID: 8666871 239650
Reviewed Dec. 17, 2015

"I have been searching for this recipe that I found on a card in a magazine even earlier than 1991. There were 4 fillings that could be used, one was apple and cinnamon and my adult kids still want this with the apple filling. i make 4 or 5 batches every Christmas, and will be making them with my teenage granddaughter Christmas eve. Wish you had the other recipes for fillings. i think it was sponsored by Planters. So glad to see it in print."

jackie.baker User ID: 3555282 37120
Reviewed Jul. 30, 2013

"My family loved them."

CatJohnston2011 User ID: 6254648 9809
Reviewed Oct. 4, 2011

"I have been making these with my mom for 30+ years. We've been using the same photocopied magazine ad recipe all these years! So glad to see it in print!

These are great for quick breakfasts throughout the year. We freeze them in baggies in packs of 3. They microwave wonderfully.
I would definitely recommend making these!"

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