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Ingredients
| unsalted butter: 0.75 lb (softened) |
| cream cheese: 1 8oz package (softened) |
| granulated sugar: 3 cups |
| eggs: 6 (separated) |
| cake flour: 3 cups (sifted) |
| vanilla extract: 1 tsp |
| peppermint candies: 3/4 cup |
Peppermint Pound Cake
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
85 min -
Servings
8 serving(s)
Tags
- Preheat oven to 300°F.
- Grease and flour (or use baking spray) a bundt or tube pan.
- In a large mixing bowl with electric mixer, cream the butter with the cream cheese until soft and fluffy.
- Add the sugar and cream until light.
- Add the egg yolks, one at a time, and beat well after each addition.
- Add the flour in stages, blending well after each addition (do not overbeat).
- Fold in the vanilla and peppermint.
- In a separate bowl, whip the egg whites until stiff, but not dry.
- Gently fold the egg whites into the cake batter, taking care not to deflate the mixture.
- Bake the cake for 1 hour, 25 minutes, or until a toothpick inserted in the center comes out clean.