Tuesday, November 30, 2010

The Perfect Cake for Christmas Day!

On Sunday afternoon, I was looking for something good to make for the church fellowship that night, and started flipping through my latest Taste of Home magazine.  This recipe for Peppermint Pound Cake caught my eye  . . . and was soon baking in my oven!  I think I'm about to have a pound cake recipe for every season!  :)






Peppermint Cream Pound Cake


1 cup unsalted butter, softened  (I only had salted butter, and it was fine.)

1/2 cup butter-flavored shortening (ugh!  I used coconut oil instead!  If you don't have that, I'd suggest using more butter!)

2 cups white sugar

6 eggs

1 tsp vanilla extract

1/2 tsp peppermint extract

3 cups all-purpose flour

1 tsp baking powder

1 cup heavy whipping cream

1/2 cup finely crushed peppermint candies (or candy canes)




In a large mixing bowl, cream the butter, shortening (or coconut oil!) 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 bundt pan.  Bake at 325 degrees F 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.


GLAZE:

1 1/2 cups confectioner's sugar

1 tsp unsalter butter, melted  (I used salted butter and omitted the 1/8 tsp salt.)

1/4 tsp vanilla (I substituted peppermint extract instead -- good choice!)

1/8 tsp salt

4 to 5 TBSP heavy whipping cream

crushed peppermint candies for garnish


In a small bowl, combine the confectioner's sugar, butter, peppermint extract and salt.  Stir in enough cream to achieve a drizzling consistency.  Drizzle over cake.  Sprinkle with crushed peppermint candies.  If possible, chill before serving.


Note:  My cake turned out a bit dry.  I may have overbaked it a bit, but I think next time I will put a bowl of water in the oven while baking, as per the instructions for the pumpkin pound cake.  I think this would take care of the problem.  Anyway, there wasn't much of it left after the Fellowship Meal . . . . so I'd say it was a good choice! 

4 comments:

Rebecca's Refining said...

It does look good...I may try it even though I am not big on peppermint! I may have better success in resisting that way! I am always looking for new ideas for "carry-ins". However, I am on a "baking ban" for a few weeks...remember? or are you trying to tempt me??

Julie said...

Thank you for sharing. My church is having a Ladies Tea for Christmas and I am to bring a dessert. This looks perfect for such a fun occasion.

Mrs. Huse Clifton said...

Yumm I can't wait to try it even more to eat it.

Savannah McQueen said...

Oh this looks yummy Elizabeth. Thank you for sharing it.

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