PEPPERMINT CREAM POUND CAKE

PEPPERMINT CREAM POUND CAKE image

Yield 12 servings

Number Of Ingredients 17

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1 cup unsalted butter, softened
1/2 cup butter-flavored shortening
2 cups sugar
6 eggs
1 teaspoon Spice Islands®, All Natural, No Corn Syrup Added, Pure 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 Spice Islands®, All Natural, No Corn Syrup Added, Pure Vanilla Extract
1/8 teaspoon salt
4 to 5 tablespoons heavy whipping cream
Additional crushed peppermint candies

Steps:

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.