Peppermint Cream Pound Cake Recipe

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Peppermint Cream Pound Cake
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Ingredients
17
Count
Nutrition
951
Calories
Total time
35
Minutes
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Ingredients:

Directions:

  1. In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine flour and baking powder; add to creamed mixture alternately with whipping cream. Fold in candies.
  2. Transfer to a well-greased and floured 10-in. fluted tube pan. Bake at 325° for 1 to 1-1/4 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  3. In a small bowl, combine the confectioners' sugar, butter, vanilla and salt. Stir in enough cream to achieve a drizzling consistency. Drizzle over cake. Sprinkle with additional candies. Refrigerate leftovers. Yield: 12 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 951.21 Kcal (3983 kJ)
Calories from fat 303.41 Kcal
% Daily Value*
Total Fat 33.71g 52%
Cholesterol 145.62mg 49%
Sodium 65.91mg 3%
Potassium 90.91mg 2%
Total Carbs 146.65g 49%
Sugars 48.82g 195%
Dietary Fiber 0.01g 0%
Protein 11.37g 23%
Vitamin C 0.2mg 0%
Vitamin A 0.2mg 6%
Iron 0.5mg 3%
Calcium 45.8mg 5%
Amount Per 100 g
Calories 311.64 Kcal (1305 kJ)
Calories from fat 99.41 Kcal
% Daily Value*
Total Fat 11.05g 52%
Cholesterol 47.71mg 49%
Sodium 21.59mg 3%
Potassium 29.78mg 2%
Total Carbs 48.05g 49%
Sugars 15.99g 195%
Dietary Fiber 0g 0%
Protein 3.73g 23%
Vitamin C 0.1mg 0%
Vitamin A 0.1mg 6%
Iron 0.2mg 3%
Calcium 15mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 21.8
    Points
  • 26
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

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