Peppermint Cream Pound Cake Recipe

Name: Peppermint Cream Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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; 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

Servings: persons

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
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

1
Preheat oven to 325&deg. 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.
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.

2211

kcal

Calories

143

Fat

203

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup unsalted butter, softened, 1/2 cup butter-flavored shortening, 2 cups sugar, 6 large eggs, room temperature, and more.

Yes, Peppermint Cream Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peppermint Cream Pound Cake

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