Layered Peppermint Pound Cake

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

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

  • 1
    Heat oven to 350°F. 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.

  • Add mini candy canes to each cake serving.

Nutrition Facts

Serving Size: 1 Serving
Calories
390
Calories from Fat
155
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.
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