- 2 packages (16 ounces each) pound cake mix
- 10 drops green food coloring
- 1/2 teaspoon peppermint extract
- 1 cup confectioners' sugar
- 1/8 teaspoon peppermint extract
- 3 to 5 teaspoons 2% milk
- Preheat oven according to package directions. Grease a 9x5-in. loaf pan. Prepare one package cake mix according to package directions, adding food coloring and extract before mixing batter. Transfer to prepared pan. Bake and cool as package directs.
- Cut cooled cake into 1-in.-thick slices. Cut slices with a 2-1/2-in. shamrock-shaped cookie cutter (save remaining cake for another use). Stand shamrock slices at an angle in a greased 9x5-in. loaf pan.
- Prepare remaining cake mix according to package directions. Pour batter around and over shamrock slices. Bake and cool as package directs.
- For glaze, in a small bowl, mix confectioners' sugar, extract and enough milk to reach desired consistency. Pour glaze over cake, allowing some to flow over sides. Yield: 1 loaf (16 slices).
Reviews for Shamrock Cutout Pound Cake
"Question: before I try this exciting cake, can the shamrock handle being baked twice?"
"So cute! I used the same recipe for Valentine's Day and used red food coloring and heart cut outs. It turned out great and everyone wanted to know how it was done."
"I haven't made this yet, but I think I'll try using lime juice and peel for flavoring and glaze, rather than the peppermint. This is a very pretty pound cake!"
"why do you have to have the shamrocks "leaning"? just wondering tx"
"Seo, upon reading the instructions I wasn't getting it either at first, but if you look at the picture of the cake, think about shamrocks (only one "leg" to stand on, lol,) you'll get that you have to place it in the pan on an angle or leaning. Hope my comment helps! Although I am a fan of mint, and it does seem to go with St. Patrick's Day, I always add almond extract to my pound cakes. Thanks for the great idea!"