Peppermint Cream Pound Cake Recipe

Peppermint Cream Pound Cake Recipe photo by Taste of Home

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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." – Carolyn Webster, Winston-Salem, North Carolina

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Peppermint Cream Pound Cake Recipe

Prep: 35 min. Bake 1 hour + cooling

Yield: 12 Servings

35 60 95

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 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

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.
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.
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.

Nutritional Facts 1 slice equals 649 calories, 35 g fat (18 g saturated fat), 181 mg cholesterol, 107 mg sodium, 77 g carbohydrate, 1 g fiber, 7 g protein.

Originally published as Peppermint Cream Pound Cake in Taste of Home December/January 2011, p95