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.
- 3/4 lb
- unsalted (real) butter, softened
- 8 oz
- cream cheese, softened
- 3 c
- granulated sugar
- eggs, separated
- 3 c
- cake flour, sifted
- 1 tsp
- vanilla extract
- 3/4 c
- crushed peppermint candy
How to Make PEPPERMINT POUND CAKE
- 1Preheat oven to 300°F.
Grease and flour a bundt or tube pan.
- 2In 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.
- 3In 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.
- 4Bake the cake for 1 hour, 25 minutes, or until a toothpick inserted in the center comes out clean.