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!!

Peppermint Pound Cake

Chocolate Chip Pound Cake

Makes 24 slices Prep 10 minutes
Bake at 325 degrees for 1 hour 12 minutes

What you need:

3 ½ cups all-purpose flour, plus more for dusting pans
1 tablespoon vanilla extract
1 ½ cups (3 sticks) unsalted butter, softened
2 cups sugar
1 bag (12 ounces) semisweet chocolate chips
1/2 teaspoon salt
4 eggs
4 egg yolks

How to make it:

1. Heat oven to 325. Coat two 9 x 5 x 3-inch loaf pans with nonstick cooking spray; dust with flour and shake out excess. Set aside.

2. Stir together flour and salt; set aside. In small bowl, stir together eggs, egg yolks and vanilla; set aside.

3. Mix butter and sugar together on medium-high speed for 6 minutes or until very light and fluffy. Reduce speed to medium and gradually pour in egg mixture. Increase speed to medium-high and beat 3 minutes or until light and fluffy. On low speed, gradually add flour mixture and beat until just blended. Stir in chocolate chips.

4. Divide batter between prepared loaf pans and smooth tops. Bake at 325 for 1 hour, 12 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire rack for 30 minutes, then remove from pans and cool completely on rack.

Per slice: 330 calories; 17 g fat; 4 g protein, 42 g carbs; 1 g fiber; 65 mg sodium; 99 mg cholesterol

Hey…at least it has fiber!

Enjoy!

Chocolate Chip Pound Cake