Rose Dailey


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.


★★★★★ 1 vote



  • 3/4 lb
    unsalted (real) butter, softened
  • 8 oz
    cream cheese, softened
  • 3 c
    granulated sugar
  • 6
    eggs, separated
  • 3 c
    cake flour, sifted
  • 1 tsp
    vanilla extract
  • 3/4 c
    crushed peppermint candy



  1. Preheat oven to 300°F.
    Grease and flour a bundt or tube pan.
  2. 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.
  3. 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.
  4. Bake the cake for 1 hour, 25 minutes, or until a toothpick inserted in the center comes out clean.

Printable Recipe Card


Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy

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