Peppermint Pound Cake

i made this Christmas eve for my family and it was absolutely fabulous! such a great festive flavor that everyone seemed to enjoy!

a few facts:
Prep: about 35 minutes.     Bake: 1 hour + cooling     Yield:  12 servings

ingredients:
1 cup unsalted butter, softened
1/2 cup cutter-flavored shortening
2 cups 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

GLAZE:
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!!