Peppermint Cream Pound Cake

By Nicole S

Ingredients

• GLAZE:
• 1 cup unsalted butter, softened
• 1/2 cup butter-flavored shortening
• 2 cups sugar
• 6 eggs
• 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

Preparation

Step 1

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.