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Peppermint Cream Pound Cake

Peppermint Cream Pound Cake
"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
12 ServingsPrep: 35 min. Bake 1 hour + cooling

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
© Taste of Home 2013

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Peppermint Cream Pound Cake (continued)

Directions (continued)

  • 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.
Nutrition 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013