a few facts:
Prep: about 35 minutes. Bake: 1 hour + cooling Yield: 12 servings
1 cup unsalted butter, softened
1/2 cup cutter-flavored shortening
2 cups 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
1-1/2 cups confectoners' sugar
1 tsp unsalted butter, melted
1/2 tsp vanilla extract
1/8 tsp salt
4-5 Tbsp heavy whipping cream
Additional crushed peppermint candies
How to make it!
In a large bowl, cream the butter, shortening 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 10-in. fluted tube pan. Bake at 325 degrees for 1 to 1/4 hours or until a tootpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a small bowl, combine the confectioners' sugar, butter, vanilla and salt. Stir in enough cream to achieve a drizzling consistency. Drizzle over cake. Sprinkle with additional candies. Refrigerate leftovers.
Beautiful, festive, and delicious!!