adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Layered Peppermint Pound Cake
Layered Peppermint Pound Cake
0 Likes
Prep Time:
25 minutes
Total Time:
3 hours 5 minutes
Peppermint whipped cream elevates traditional pound cake. Delicious!
Ingredients:
  • 3 cups Gold Medal™ all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 3/4 cups granulated sugar
  • 1 1/4 cups butter or margarine, softened
  • 1 teaspoon vanilla or almond extract
  • 5 eggs
  • 1 cup evaporated milk
  • 1 1/2 cups whipping (heavy) cream
  • 1/4 cup powdered sugar
  • 1/2 cup crushed hard peppermint candies
Instructions:
  • Preheat your oven to 350°F. Grease and flour a 12-cup fluted tube cake pan or a 10-inch angel food (tube) cake pan. Combine flour, baking powder, and salt; set aside.
  • In a large bowl, use an electric mixer to beat together granulated sugar, butter, vanilla, and eggs on low speed for 30 seconds, scraping the bowl constantly. Increase speed to high and beat for 5 minutes, scraping the bowl occasionally. Gradually beat in the flour mixture and milk alternately on low speed. Pour the batter into the pan.
  • Bake for 1 hour 10 minutes to 1 hour 20 minutes, or until a toothpick inserted in the center comes out clean. Let it cool for 20 minutes, then transfer from the pan to a wire rack. Allow it to cool completely, for about 1 hour.
  • In a chilled large bowl, whip the cream and powdered sugar with an electric mixer on high speed until soft peaks form. Gently fold in peppermint candies.
  • Slice the cake into three layers. Then, generously spread 1 cup of the whipped cream mixture over the first layer of the cake. Repeat this step with the second layer. Place the final layer on top. Finish by dropping dollops of the remaining whipped cream mixture on the cake. Refrigerate for storage.

Similar Recipes