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

Peppermint Cream Pound Cake Recipe

Publisher Photo
"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 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 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.

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

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.

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
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
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
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
Reviewed Dec. 16, 2010

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

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