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Peppermint Cream Pound Cake

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Rate this recipe 4.5/5 (10 Votes)

Ingredients

  • GLAZE:
  • 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
  • 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

Details

Preparation time 35mins

Preparation

Step 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.

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.

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.

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