Vanilla Peppermint Pound Cake

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    There’s nothing like the flavor of peppermint for the holidays. It’s cool, refreshing, and reminiscent of the wintery weather we all associate with the season–whether we personally experience it or not! This vanilla peppermint pound cake is a Southern staple made seasonally sweeter with the addition of crushed peppermint candy and peppermint extract. A generous dose of vanilla extract tones down the bite of the peppermint and a bit of almond extract plays around in the background to provide a hint of the familiar taste of a classic Christmas cookie.

    If you haven’t made a pound cake from scratch before, don’t be intimidated. It’s a simple recipe that is time-tested and nearly fool-proof. The pound cake gets its name from the fact that one pound of each ingredient is typically used. The base of this recipe follows the proportions my grandmother used in her Southern kitchen when baking a pound cake for any family gathering from Thanksgiving, to Christmas, to a summer cookout. The result is moist, buttery, and does not require glaze. From there, I added in the flavors described above to create a Christmas-worthy treat. This combination of flavors is well-loved and highly-requested by my family this time of year. I hope it becomes a new favorite of yours, too.

    pound cake recipe global grub

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    Vanilla Peppermint Pound Cake
    pound cake recipe global grub
    Prep Time 20 minutes
    Cook Time 70 minutes
    Servings
    servings
    Ingredients
    Prep Time 20 minutes
    Cook Time 70 minutes
    Servings
    servings
    Ingredients
    pound cake recipe global grub
    Instructions
    1. Preheat oven to 350 degrees. Grease and flour a bundt or tube (angel food cake) pan and set aside.
    2. Cream butter in a mixer or food processor until smooth and a slightly lighter shade of yellow. Add eggs, sugar, extracts, and milk and continue mixing until uniform.
    3. In another bowl, mix together flour, sea salt, and crushed peppermint candy.
    4. Add wet ingredients to dry and mix well until uniform and no pockets of flour remain. Spread batter into prepared pan and bake on middle rack of oven for about an hour and 10 minutes or until a toothpick inserted into the center of cake comes out clean.
    5. Remove cake from pan. Cool completely then dust with sifted powdered sugar before serving.
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