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
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.
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!