Peppermint Cream Pound Cake

Name: Peppermint Cream Pound Cake
Prep time: 35 min
Cook time: 60 min
Total time: 1 h 35 min
Yield: 12 servings.
Ingredients: 1 cup unsalted butter, softened; 1/2 cup butter-flavored shortening; 2 cups sugar; 6 large eggs, room temperature; 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

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

I came up with this recipe when I was looking for a twist on traditional pound cake. I love the look and flavor of peppermint, especially at Christmas, so it seemed like a natural pairing. Everyone at work loved the results, and my family did, too. — Carolyn Webster, Winston-Salem, North Carolina

Ingredients

1 cup unsalted butter, softened
1/2 cup butter-flavored shortening
2 cups sugar
6 large eggs, room temperature
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

1. Preheat oven to 325°. In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, 1 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 until a toothpick inserted in the center comes out clean, 1 to 1-1/4 hours. 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.

Nutrition Facts

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