Best Peppermint Pound Cake With Cream Cheese Peppermint Bark Frosting Recipes

PEPPERMINT RIBBON CAKE

Peppermint Ribbon Cake image

With its pretty pink layer and fabulous mint flavor, this is a great holiday dessert. Because I work full-time, I like the convenience of starting with a cake mix. -Lisa M. Varner, El Paso, Texas

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 6

Ingredients

1 package white cake mix (regular size)
1/2 teaspoon peppermint extract
1/2 teaspoon red food coloring
1/2 cup plus 2 tablespoons crushed peppermint candies, divided
1 cup confectioners' sugar
1 tablespoon 2% milk

Steps:

Prepare cake batter according to package directions. Transfer 1 cup to a small bowl; stir in the extract, food coloring and 1/2 cup crushed candies., Spoon 2 cups of remaining batter into a greased and floured 10-in. fluted tube pan. Carefully top with peppermint batter; do not swirl. Top with remaining plain batter., Bake at 350° for 35-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Combine confectioners' sugar and milk; drizzle over cake. Sprinkle with remaining crushed candies.

Nutrition Facts : Calories 300 calories, Fat 10g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 312mg sodium, Carbohydrate 49g carbohydrate (31g sugars, Fiber 0 fiber), Protein 3g protein.

PEPPERMINT POUND CAKE

Peppermint Pound Cake image

This recipe is from Bob's Candies (peppermint candy producer). For that extra boost, glaze with a chocolate glaze.

Provided by Mercy

Categories Dessert

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

3/4 lb unsalted butter, softened
1 (8 ounce) package cream cheese, softened
3 cups granulated sugar
6 eggs, separated
3 cups cake flour, sifted
1 teaspoon vanilla extract
3/4 cup crushed peppermint candy

Steps:

Preheat oven to 300°F.
Grease and flour (or use baking spray) a bundt or tube pan.
In a large mixing bowl with electric mixer, cream the butter with the cream cheese until soft and fluffy.
Add the sugar and cream until light.
Add the egg yolks, one at a time, and beat well after each addition.
Add the flour in stages, blending well after each addition (do not overbeat).
Fold in the vanilla and peppermint.
In a separate bowl, whip the egg whites until stiff, but not dry.
Gently fold the egg whites into the cake batter, taking care not to deflate the mixture.
Bake the cake for 1 hour, 25 minutes, or until a toothpick inserted in the center comes out clean.

Nutrition Facts : Calories 937, Fat 48.6, SaturatedFat 29.3, Cholesterol 281.3, Sodium 142.2, Carbohydrate 116.2, Fiber 0.9, Sugar 75.5, Protein 11.4

PEPPERMINT POUND CAKE

PEPPERMINT POUND CAKE image

This makes a beautiful cake. You can leave it plain or put a light glaze on it. I made it for New Year's Day with a light glaze, and everyone loved it. The next time I make it, I think I'll try a chocolate glaze.

Provided by Rose Dailey

Categories Cakes

Number Of Ingredients 7

Ingredients

3/4 lb unsalted (real) butter, softened
8 oz cream cheese, softened
3 c granulated sugar
6 eggs, separated
3 c cake flour, sifted
1 tsp vanilla extract
3/4 c crushed peppermint candy

Steps:

1. Preheat oven to 300°F. Grease and flour a bundt or tube pan.
2. In a large mixing bowl with electric mixer, cream the butter with the cream cheese until soft and fluffy. Add the sugar and cream until light. Add the egg yolks, one at a time, and beat well after each addition. Add the flour in stages, blending well after each addition (do not overbeat). Fold in the vanilla and peppermint.
3. In a separate bowl, whip the egg whites until stiff, but not dry. Gently fold the egg whites into the cake batter, taking care not to deflate the mixture.
4. Bake the cake for 1 hour, 25 minutes, or until a toothpick inserted in the center comes out clean.