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Peppermint Cream Pound Cake Recipe
Peppermint Cream Pound Cake Recipe photo by Taste of Home
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Peppermint Cream Pound Cake Recipe

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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
TOTAL TIME: Prep: 35 min. Bake 1 hour + cooling
MAKES:12 servings
TOTAL TIME: Prep: 35 min. Bake 1 hour + cooling
MAKES: 12 servings

Ingredients

  • 1 cup unsalted butter, softened
  • 1/2 cup butter-flavored shortening
  • 2 cups sugar
  • 6 large 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

Nutritional Facts

1 slice: 649 calories, 35g fat (18g saturated fat), 181mg cholesterol, 107mg sodium, 77g carbohydrate (50g sugars, 1g fiber), 7g protein .

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

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.


Reviews for Peppermint Cream Pound Cake

AVERAGE RATING
(4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Twodisneyfans 241854
Reviewed Jan. 16, 2016

"I made this for Christmas Eve 2015. The cake got stuck in my pan - so if doing again, I think I'll Crisco the bundt pan and then spray with Pam. My kids loved it; my husband and I thought the cake was okay. It's very festive for the holidays! (The icing helped cover up my cake that didn't look very pretty from being stuck in the pan!)"

MY REVIEW
germanycook 191264
Reviewed Jan. 12, 2014

"I had been looking at this recipe for ages and finally got around to making it, and I was NOT dissapointed. The only thing I changed is I added red food coloring until the batter was a nice pink...... thought it made it look more peppermint-y. Absolutely delicious cake!! Such a yummy flavour when you want a change from chocolate or fruit desserts."

MY REVIEW
Rach_TheBoss 193982
Reviewed Jun. 12, 2011

"It's got to be the best cake EVER!!! It came out perfectly and everyone who tried it loved it!!"

MY REVIEW
miaandmissy 115293
Reviewed Dec. 16, 2010

"I prepared this cake for a family gathering. It was a hit!"

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