Peppermint Cream Pound Cake Recipe 445

PEPPERMINT RIBBON CAKE

Steps:

• Prepare cake batter according to package directions. Transfer 1 cup to a small bowl; stir in the extract, food coloring and 1/2 cup crushed candies., Spoon 2 cups of remaining batter into a greased and floured 10-in. fluted tube pan. Carefully top with peppermint batter; do not swirl. Top with remaining plain batter., Bake at 350° for 35-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Combine confectioners' sugar and milk; drizzle over cake. Sprinkle with remaining crushed candies.

PEPPERMINT CREAM POUND CAKE

Steps:

• Preheat oven to 325°. In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in 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. fluted tube pan. Bake until a toothpick inserted in the center comes out clean, 1 to 1-1/4 hours. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine the confectioners' sugar, butter, vanilla and salt. Stir in enough cream to achieve a drizzling consistency. Drizzle over cake. Sprinkle with additional candies. Refrigerate leftovers.

PEPPERMINT CREAM POUND CAKE RECIPE - (4.4/5)

Steps:

• 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 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. fluted tube pan. Bake at 325° for 1 to 1-1/4 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a small bowl, combine the confectioners' sugar, butter, vanilla and salt. Stir in enough cream to achieve a drizzling consistency. Drizzle over cake. Sprinkle with additional candies. Refrigerate leftovers.

PEPPERMINT POUND CAKE

Steps:

• 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.

PEPPERMINT CANDY CAKE

Steps:

• Preheat the oven to 350 degrees F and coat two 9-inch-round cake pans with cooking spray; line with parchment paper. Prepare the cake mix as directed; transfer the batter to the pans. Bake and cool as directed.
• Combine half of the frosting with the crushed candy. Place 1 cake on a small cardboard circle, domed-side down; spread with the candy frosting. Place the other cake on top, domed-side up.
• Round the bottom and top edges of the layer cake with a small serrated knife as shown. Cover the whole cake with a thin layer of the remaining plain frosting.
• Microwave the marshmallows with 1/4 cup water in a large bowl until melted. Add the peppermint extract; gradually beat in all but 1/2 cup confectioners' sugar with a mixer until thick and stiff. Beat in the butter.
• Remove half of the frosting mixture; knead in a little more confectioners' sugar until smooth. Roll out into a 13-inch circle on a piece of parchment dusted with confectioners' sugar.
• Carefully invert the rolled-out frosting onto the cake; peel off the parchment, brushing off the excess sugar. Tuck around the bottom edge of the cake, pressing gently to adhere; trim the excess.
• Beat enough gel food coloring into the remaining frosting mixture until bright red. Knead in the remaining confectioners' sugar until smooth.
• Roll out the red frosting until 1/4 inch thick. Cut a 7-by-1 3/4-inch wavy stripe with a pointed tip out of paper (for a template, go to foodnetwork.com/caketemplate). Using the template, cut out 7 red stripes of frosting.
• Carefully arrange the red stripes around the cake with the tips meeting at the center; press gently to adhere and tuck around the bottom of the cake, then trim any excess. Wrap the cake in cellophane.

PEPPERMINT POUND CAKE

Steps:

• Preheat oven to 300°F.
• Grease and flour (or use baking spray) a bundt or tube pan.
• 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.
• 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.
• Bake the cake for 1 hour, 25 minutes, or until a toothpick inserted in the center comes out clean.

LAYERED PEPPERMINT POUND CAKE

Steps:

• Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan. Mix flour, baking powder and salt; set aside.
• In large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour mixture alternately with milk on low speed. Pour into pan.
• Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Remove from pan to wire rack. Cool completely, about 1 hour.
• In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form. Fold in peppermint candies.
• Cut cake horizontally into 3 layers. Spread 1 cup whipped cream mixture over 1 cake layer. Repeat with second layer. Top with remaining layer. Drop remaining whipped cream mixture in dollops on top of cake. Store in refrigerator.

PEPPERMINT POUND CAKE

Steps:

• Preheat oven to 325 degrees F. Cream shortening and sugar. Add eggs, one at a time. Mix well. Add peppermint extract, butter flavoring, red food coloring, and salt. Sift flour again, and add alternately with buttermilk. Mix soda and vinegar in a small bowl, then add to the above mixture. Blend well. Fold in crushed peppermint candy. Pour into 9 or 10 inch tube pan that has been greased and dusted with flour. Bake at 325 degrees F for about 1 hour and 10 minutes, or until toothpick inserted into center comes out clean. Do not overbake.