peppermint pound cake
This makes a beautiful cake. You can leave it plain or put a light glaze on it. 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.
prep time
cook time
method
Bake
yield
Ingredients
- 3/4 pound unsalted (real) butter, softened
- 8 ounces cream cheese, softened
- 3 cups granulated sugar
- 6 - eggs, separated
- 3 cups cake flour, sifted
- 1 teaspoon vanilla extract
- 3/4 cup crushed peppermint candy
How To Make peppermint pound cake
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Step 1Preheat oven to 300°F. Grease and flour a bundt or tube pan.
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Step 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.
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Step 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.
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Step 4Bake the cake for 1 hour, 25 minutes, or until a toothpick inserted in the center comes out clean.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cakes
Tag:
#Quick & Easy
Keyword:
#butter
Keyword:
#creamcheese
Keyword:
#peppermint
Method:
Bake
Culture:
American
Ingredient:
Flour
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