Peppermint Pound Cake

By nanasally4

Ingredients

• 1 1/4 cups unsalted butter, softened at room temperature
• 2 1/2 cups cake flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 3/4 cups granulated sugar
• 2 large egg yolks, room temperature
• 3 whole eggs, room temperature
• 2/3 cup whole milk, room temperature
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon peppermint extract
• 3/4 cup finely crushed peppermint candies plus more for garnish
• 12 ounces bittersweet chocolate, finely chopped
• 1 cup heavy cream

Details

Servings 12
Preparation time 30mins
Cooking time 80mins
Adapted from foodbabbles.com

Preparation

Step 1

Preheat oven to 350°F. Spray a 12-cup bundt pan with nonstick baking spray containing flour. Set aside.

In a small bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and the sugar at medium speed until light and fluffy, about 2 minutes.

Reduce speed to low and add yolks one at a time, beating after each addition and scraping the sides as needed. Repeat process with whole eggs, beating for 30 seconds after each addition.

With the mixer still on low, add half the flour mixture and mix just until combined, add the milk and once again mix just until combined then add remaining flour mixture and mix just until combined. Scrape sides of bowl as needed.

Add vanilla and peppermint extracts then increase mixer speed to medium and mix until smooth and fluffy, about 30 seconds. Fold in crushed peppermints.

Place chocolate in a small bowl. In a small saucepan, heat heavy cream over medium heat until steam rises from the top. Pour cream over chocolate and let stand 2 minutes then stir until smooth and shiny. Drizzle over top of cake and sprinkle with coarsely chopped peppermint pieces.