Recipe for cooking peppermint pound cake
Desserts to Go with Coffee and Tea :: Buttery Pound Cakes
Peppermint Pound Cake3 c. sugar
1 1/2 c. (3 sticks) butter or butter replacement (not low fat)
6 eggs
Pin. of salt
3 c. flour
1 c. milk
1 tsp. vanilla extract or flavoring
Peppermint candy sticks Blend sugar and butter together well. Add the eggs one at a time, stirring well after each one, then add salt. Add flour and milk alternately, ending with flour. Add vanilla extract or flavoring. Spray tube pan with vegetable spray, then coat the pan with a little flour. Divide dough into three separate parts. To one of the thirds, add half of a lrg. stick of peppermint candy, crushed. Place one of the plain thirds in the tube pan, add the third with the crushed peppermint and, finally, the last third of plain dough. Bake for 1 hour, 20 mins. at 350 degrees F. Let cool, then ice with white icing. Coat top and sides with the remainder of the crushed candy. Serves 16 to 20.
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