PEPPERMINT POUND CAKE
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.
★★★★★ 1 vote5
3/4 lbunsalted (real) butter, softened
8 ozcream cheese, softened
3 cgranulated sugar
3 ccake flour, sifted
1 tspvanilla extract
3/4 ccrushed peppermint candy
How to Make PEPPERMINT POUND CAKE
- Preheat oven to 300°F.
Grease and flour 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.