How to Make Edy's Holiday Drumcake - A Step-by-Step Guide

Edy's Holiday Drumcake is a delicious and festive dessert that is perfect for the holiday season. This rich and flavorful cake is sure to become a new family favorite, with its unique blend of flavors and beautiful presentation.

This recipe is a modern twist on the classic fruitcake, using a combination of dried fruits, nuts, and spices to create a wonderfully complex flavor profile. The addition of rum adds a warm and boozy note that really sets this cake apart from the rest.

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Ingredients

  • 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
  • 1 tablespoon Chocolate decorating icing
  • 2 long pretzel rods
  • 2 large marshmallows
  • 1 tablespoon Red or green sugar crystals

Information

  • Servings: 8
  • Yield: 8 servings

  • 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.