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Peppermint Pound Cake




Source of Recipe


TOH BB


Recipe Introduction


After posting that awful peppermint pound cake recipe awhile back, I became obsessed with finding a good recipe. Our Pound Cake Queen came to my rescue! Her suggestion of using the Elvis Presley Pound Cake recipe and tweaking it worked so well! I added almost 3/4 cup crushed peppermint candy, used 1 tsp peppermint extract and 1 tsp vanilla instead of the 2 tsp vanilla the original recipe called for. Sprinkling with the fine crushed peppermint after the cake is glazed makes it look like a large shiny snowball! And yes, I am practicing for Christmas! :)

Thanks Star!



List of Ingredients




3 C. granulated sugar
1/2 lb. butter, softened
1/2 cup (make it a generous 1/2 cup) crisco
7 eggs, at room temperature
3 C. cake flour, sifted twice and divided
1 C. whipping cream
1 tsp. vanilla extract
1 tsp peppermint extract
3/4 cup crushed peppermint candies



Recipe



Butter and flour a 10-inch tube pan. (I used my bundt pan.)
Thoroughly cream together sugar, butter and crisco, taking at least 10 minutes if using hand beater. Add eggs one at a time, beating well after each addition, mixing until yellow is gone.
Mix in half the flour, then the whipping cream , then the other half of the flour. Add vanilla and peppermint extract. Fold in crushed candies.
Pour batter into prepared pan. Set in a cold oven and turn heat to 350ºF. Bake 60 to 70 minutes, until a sharp knife inserted in cake comes out clean. (mine was done in 60 minutes)
Cool in pan 5 minutes. Remove from pan and cool thoroughly. Cover with glaze when cake is almost cooled (did mine at 20 mins). Sprinkle with additional crushed peppermint candies (I used about 1/2 cup, didn't need quite that much), and decorate with holly leaves and chopped candy before glaze sets.
Note: I made holly leaves from green tinted almond paste. Rolled almond paste very thin and cut the shapes out with a paring knife (I made 40). Place in groups of two or three leaves, with a large piece of chopped peppermint ( with lots of red to it) in center for holly berry.


POWDERED SUGAR GLAZE:
2 cups powdered sugar
1/4 cup hot water
1 teaspoon peppermint extract


Mix powdered sugar into hot water until smooth. Stir in peppermint extract.


Enjoy!
Charli