Peppermint Cream Pound Cake |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 12 |
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I came up with this recipe because I was looking for a new twist on a tried and true pound cake, and I really like the look and flavor of peppermint, especially around Christmas. Everyone at work loved the results, and my family did, too. â Carolyn Webster, Winston-Salem, North Carolina Ingredients:
1 cup unsalted butter, softened |
1/2 cup butter-flavored shortening |
2 cups sugar |
6 eggs |
1 teaspoon vanilla extract |
1/2 teaspoon peppermint extract |
3 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1 cup heavy whipping cream |
1/2 cup finely crushed peppermint candies |
glaze: |
1-1/2 cups confectioners' sugar |
1 teaspoon unsalted butter, melted |
1/4 teaspoon vanilla extract |
1/8 teaspoon salt |
4 to 5 tablespoons heavy whipping cream |
additional crushed peppermint candies |
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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