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Frankfurter Kranzer

Holidaycooking's picture
Frankfurter Kranzer is simply irresistible. Try this amazingly delicious Frankfurter Kranzer recipe; I am sure you will always tempt to prepare this for every party!
Ingredients
  Pound cake mix 34 Ounce
  Eggs 4
  Water 1 Cup (16 tbs)
  Confectioners sugar 4 Cup (64 tbs)
  Softened butter/Margarine 1⁄2 Cup (8 tbs)
  Heavy cream 1⁄2 Cup (8 tbs)
  Finely crushed peanut brittle 1 Cup (16 tbs)
  Angelica 5
  Cinnamon hots 5
Directions

Grease and flour an 8-cup ring mold.
Prepare 2 (17-oz.) pkgs. pound cake mix according to label directions, using 4 eggs and 1 cup water.
Bake in prepared ring mold 1 to 1 1/4 hours at 325°, until a cake tester inserted in center comes out clean.
Cool in pan 5 minutes.
Remove from pan and cool completely on wire rack.
Cut in half crosswise.Make filling by blending 4 cups sifted confectioners sugar into 1/2 cup softened butter or margarine, alternating with 1/2 cup heavy cream.
Beat until smooth.
Fold in 1 cup finely crushed peanut brittle.
Place bottom section of pound cake on serving plate.
Spread with 1/2 cup frosting.
Set top section in place and swirl top and sides of cake with remaining frosting.
Decorate edge of cake with a wreath of holly leaves and berries made from angelica and cinnamon hots, or use real holly.
Note:
Angelica is candied rhubarb from France.
Substitute green candied citron if you can't find it.
Alternately, bake the cake in a 10-inch bundt pan which gives the sides a most decorative effect.
Split the cake into 4 layers.
Divide frosting in three parts to sandwich layers together.
Sprinkle with sifted confectioners sugar before serving.
Decorate as directed.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake

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1 Comment

Anonymous's picture
Angelica is NOT candied rhubarb from France. It's angelica - a plant all on it's own - candied wherever not necessarily France. Though the recipe does not say it's candied, so who knows?