Peppermint Pound Cake Recipe

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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


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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



  • 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.

Printable Recipe Card


Course/Dish: Cakes
Other Tag: Quick & Easy

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