Directions:
- Preheat oven to 300°F.
- Grease and flour (or use baking spray) a bundt or tube pan.
- In a large mixing bowl with electric mixer, cream the butter with the cream cheese until soft and fluffy.
- Add the sugar and cream until light.
- Add the egg yolks, one at a time, and beat well after each addition.
- Add the flour in stages, blending well after each addition (do not overbeat).
- Fold in the vanilla and peppermint.
- In a separate bowl, whip the egg whites until stiff, but not dry.
- Gently fold the egg whites into the cake batter, taking care not to deflate the mixture.
- Bake the cake for 1 hour, 25 minutes, or until a toothpick inserted in the center comes out clean.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 843.43 Kcal (3531 kJ) | ||
| Calories from fat | 355.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.46g | 61% | |
|---|---|---|---|
| Cholesterol | 218.07mg | 73% | |
| Sodium | 64.89mg | 3% | |
| Potassium | 116.85mg | 2% | |
| Total Carbs | 116.04g | 39% | |
| Sugars | 75.58g | 302% | |
| Dietary Fiber | 1.03g | 4% | |
| Protein | 9.04g | 18% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 4.3mg | 24% | |
| Calcium | 40.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 369.7 Kcal (1548 kJ) | ||
| Calories from fat | 155.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.29g | 61% | |
|---|---|---|---|
| Cholesterol | 95.58mg | 73% | |
| Sodium | 28.44mg | 3% | |
| Potassium | 51.22mg | 2% | |
| Total Carbs | 50.87g | 39% | |
| Sugars | 33.13g | 302% | |
| Dietary Fiber | 0.45g | 4% | |
| Protein | 3.96g | 18% | |
| Vitamin A | 0.2mg | 14% | |
| Iron | 1.9mg | 24% | |
| Calcium | 17.6mg | 4% | |
* 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.
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