Peppermint Cream Pound Cake

Photo by Nicole S.

PREP TIME

35

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

35

minutes

TOTAL TIME

--

minutes

SERVINGS

--

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

Directions

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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