Peppermint Pound Cake
You can’t go wrong serving pound cake at a holiday get-together. Add a seasonal twist to the traditional dessert with our Peppermint Pound Cake drizzled in sweet glaze and sprinkled with crushed peppermint candies.
Makes: 12 servings
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Recipe Created By: Mary Carter
Featured In: Mississippi Farm Country
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Recipe Created By: Mary Carter
Featured In: Mississippi Farm Country
Ingredients
- 1 ½ cups (3 sticks) butter, room temperature
- 8 ounces (1 package) cream cheese, room temperature
- 3 cups sugar
- 6 large eggs, room temperature
- 3 cups cake flour
- ½ teaspoon salt
- 1 teaspoon peppermint extract
Glaze:
- 2 cups powdered sugar
- ¼ cup milk
- ½ teaspoon peppermint extract
- Crushed peppermint candies, for garnish (optional)
Instructions
- Grease an 18-cup (or 10-inch) tube or Bundt pan with cooking spray and set aside. Do not preheat oven.
- In a large bowl, use a hand or stand mixer to cream together the butter, cream cheese and sugar until combined and smooth. Add eggs 1 at a time, beating to combine between each addition. Add flour 1 cup at a time, beating after each addition until just combined and scraping down the sides of the bowl as needed. Add peppermint and salt and mix until just combined.
- Spoon batter into prepared pan. Set oven to 300 degrees and bake for about 1 hour and 50 minutes to 2 hours, or until a toothpick inserted in the center of the cake comes out clean. Set aside to cool completely.
- Meanwhile, in a medium bowl, whisk together all glaze ingredients until combined and completely smooth.
- Flip cake out onto a serving plate and drizzle with glaze. Garnish with crushed peppermint candies, if desired.
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