Monica Stewart Goings Heres a start for your peppermint extract. :) PEPPERMINT CREAM POUND CAKE 1 c. unsalted butter, softened 1/2 c. butter-flavored shortening 2 c. sugar 6 eggs 1 tsp. vanilla extract 1/2 tsp. peppermint extract 3 c. flour 1 tsp. baking powder 1 c. heavy whipping cream 1/2 c. finely crushed peppermint candies In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and peppermint extracts. Combine flour and baking powder; add to creamed mixture alternately with whipping cream. Fold in candies. Transfer to a well-greased and floured 10-in. bundt or tube pan. Bake at 325 for 60-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan; cool completely. GLAZE: 1-1/2 c. powdered sugar 1 tsp. unsalted butter, melted 1/4 tsp. vanilla extract 1/8 tsp. salt 4 to 5 T. heavy whipping cream Additional crushed peppermint candies In a small bowl, combine powdered sugar, butter, vanilla and salt. Stir in cream to achieve a drizzling consistency. Drizzle over cake. Sprinkle with additional candies. Refrigerate leftovers.
Posted on: Wed, 20 Nov 2013 20:05:15 +0000
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