Layered Peppermint Pound Cake

 

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

• 1 Heat oven to 350ºF. Grease and flour 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan. Mix flour, baking powder and salt; set aside.
• 2 In large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour mixture alternately with milk on low speed. Pour into pan.
• 3 Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Remove from pan to wire rack. Cool completely, about 1 hour.
• 4 In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form. Fold in peppermint candies.
• 5 Cut cake horizontally into 3 layers. Spread 1 cup whipped cream mixture over 1 cake layer. Repeat with second layer. Top with remaining layer. Drop remaining whipped cream mixture in dollops on top of cake. Store in refrigerator.