Peppermint Cream Pound Cake

  Desserts

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.

Peppermint Cream Pound Cake

Average Rating: 4.5

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

Instructions

  • 1. Preheat oven to 325°. In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add 1 egg 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.

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