PEPPERMINT CREAM POUND CAKE

Peppermint Cream Pound Cake image

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. - Carolyn Webster, Winston-Salem, North Carolina

Provided by Taste of Home

Time 1h35m

Yield 12 servings.

Number Of Ingredients 17

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

Steps:

Preheat oven to 325°. In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, 1 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 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., 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 : Calories 649 calories, Fat 35g fat (18g saturated fat), Cholesterol 181mg cholesterol, Sodium 107mg sodium, Carbohydrate 77g carbohydrate (50g sugars, Fiber 1g fiber), Protein 7g protein.