Peppermint Pound Cake

I have lost count how many Peppermint Pound Cakes I have baked in over 30 years. I have lost count. This cake is moist, and light on the peppermint flavor. It’s not overpowering at all. I have made these and given them to family and friends as gifts and now they expect them. I hope you enjoy this cake as much friends, family and I do. Happy Baking!

Ingredients:

1 box yellow cake mix, Duncan Hines preferred

1 small box of vanilla instant pudding

1 cup water

1/3 cup oil, I used vegetable

4 eggs

1 teaspoon peppermint extract, not mint, there is a difference

One recipe makes 2 large loaf pans.

Preheat oven to 350 degrees. Grease and flour your bundt pan or loaf pans*. I used Bakers Joy.

Whisk cake and pudding mixes. Add water and oil and combine. Put the eggs in one at a time and mix well. Add peppermint extract. Pour into prepared pan(s). If you are baking in a bundt pan, bake 45-55 minutes or until toothpick comes out clean. Loaf pans will bake quicker and the mini loaf pans will bake in 20 minutes or so. Cool bundt pan about 20 minutes and remove to finish cooling. Do not glaze until cake is completely cooled.

**Peppermint Glaze:

1 cup powdered sugar

2-3 Tablespoons milk

1/2 teaspoon peppermint extract

Peppermint Candy Canes, I like the green and red stripe, crushed

Mix together and pour over poundcake(s). Add crushed candy canes.

*This is a wonderful poundcake that makes excellent gifts. You can usually 6-8 mini loaf pans or 2 good size loaf pans. After glaze is set, wrap in plastic wrap and deliver to your friends and family

**Additional glaze may be needed for individual pound cakes.

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Peppermint Patty’s Birthday Cake


Today is my blog’s third birthday. At Christmas time, I always make peppermint pound cakes. This year, I wanted to change it a little and make a layer cake. The peppermint is not strong like hard candy. Very mild and delicious. This cake is named after the character on Charlie Brown Christmas. 


Ingredients:

2 1/2 sticks of butter, room temperature 

3 cups of sugar

5 eggs, room temperature 

3 cups flour

2 teaspoons baking powder

1 teaspoon salt

1 cup milk, room temperature 

1 teaspoon vanilla extract

2 1/2 teaspoons pure peppermint extract


Preheat oven to 350 degrees. Spray 3 nine inch cake pans with a nonstick flour spray and line with parchment paper. Make sure you also spray the parchment paper too.  


Cream butter and sugar together until light and fluffy with a stand mixer. Add eggs one at a time and fully incorporate. In a separate bowl, whisk flour, baking powder and salt together. Add extracts to your cup of milk. Alternate flour and milk adding it to the butter/sugar mixture. Make sure you end up with flour, scraping down the sides of your mixing bowl frequently. 
Pour batter into cake pans evenly. Bake for 20-30 minutes until a cake tester comes out clean. Let cool in pan 10 minutes before removing and placed on a cooling rack.  Cakes must be completely cooled before frosting. 


Peppermint Whip Cream Frosting:

1 8 ounce block of cream cheese, room temperature 

1 quart of heavy whipping cream

2 teaspoons pure peppermint extract 

1 3/4 cups powdered sugar

Candy canes, crushed, optional

Place mixing bowl and attachment in refrigerator for 30 minutes. Whip up cream cheese until smooth. Add extracts. Blend well and add powdered sugar. Pour in heavy cream and whip into stiff peaks. Frost and decorate your cake as desired. 
This is a mild and light peppermint taste.  It’s not strong, so if you are expecting it to taste like hard peppermint candy, it will not. It’s refreshing and delicious. Enjoy!  Happy Birthday Peppermint Patty!