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Layered Peppermint Pound Cake

  • Prep 25 min
  • Total 3 hr 5 min
  • Servings 16

Classic pound cake gets all dressed up with pepperminty whipped cream. Mmm. ...MORE+ LESS-

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

Steps

Hide Images
  • 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.

Expert Tips

  • Add mini candy canes to each cake serving.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
390
Calories from Fat
155
% Daily Value
Total Fat
17g
0%
Saturated Fat
10g
0%
Cholesterol
105mg
0%
Sodium
200mg
0%
Total Carbohydrate
54g
0%
Dietary Fiber
1g
0%
Protein
6g
% Daily Value*:
Vitamin A
14%
14%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
8%
8%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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