Tag Archives: bundt cake

Peppermint Pound Cake

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I’ve been on a peppermint roll lately! Recipes with peppermint have been sounding really good to me this holiday season. I started out making Chocolate Peppermint Cupcakes, then Easy Peppermint Bark, and now Peppermint Pound Cake! This recipe did not come from a cookbook or from the internet…it came from a Christmas kitchen towel a friend had given me. I added a glaze and crushed candy canes as a finishing touch. The rich, dense pound cake has a light, subtle peppermint flavor which is nicely enhanced by the Creamy Peppermint Glaze. If you like peppermint, you’ll enjoy this, and even if you are not a big peppermint fan, I think you’ll still like this because the peppermint flavor is definitely on the lighter side. Hope you get a chance to try this out!

PEPPERMINT POUND CAKE

  • 3 cups sugar
  • 3 sticks butter (1 1/2 cups), softened
  • 5 eggs
  • 3 cups flour
  • 1 cup milk
  • 1-2 teaspoons peppermint extract (just use one teaspoon for a light peppermint flavor, or 1 1/2 to 2 teaspoons for a stronger peppermint flavor)
  • 1 teaspoon vanilla

Preheat oven to 350 degrees. Grease and flour a bundt or tube pan (I used a 12-cup bundt pan, but I think it would work fine in a 10-cup pan, too–the baking time would be slightly longer).

In large bowl, blend sugar and softened butter. Add eggs one at a time, stirring well after each addition. Alternate adding flour and milk to mixture, blending well. Add peppermint and vanilla extracts, and stir until blended. Pour batter into prepared pan and bake at 350 degrees for 70-80 minutes (for a 12-cup pan, baking time will be about 70-75 minutes; for a 10-cup pan, it will be more like 80 minutes). Let cake cool in pan for 10-15 minutes, then remove from pan and cool completely. While cake is cooling, you can make the glaze…

CREAMY PEPPERMINT GLAZE

  • 1/4 cup butter, softened
  • 3/4 cup marshmallow creme (half of a 7-oz. container)
  • 1/2 to 1 teaspoon peppermint extract
  • 2 cups powdered sugar
  • 5 Tablespoons milk or half and half
  • 3 crushed candy canes, for garnish

Blend softened butter and marshmallow creme together until smooth, then add peppermint extract and mix well. Add in powdered sugar a cup at a time, blending well after each addition. Add milk or half and half and blend well.

Shortly before you are ready to serve the cake, spoon the glaze over the top, letting it run down the sides (you’ll have some glaze left over). Then sprinkle top of cake with crushed candy canes, and serve. (Note: this glaze is a little gooey because of the marshmallow creme, so you may need to wipe your knife occasionally as you’re slicing the cake).

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Now if you’d like to glaze your cake well ahead of time and don’t want a gooey glaze (although it is really yummy), you can always make this powdered sugar glaze with peppermint extract…

PEPPERMINT GLAZE

  • 3 cups powdered sugar
  • 4 Tablespoons milk or half and half
  • 1/2 teaspoon peppermint extract
  • 3 crushed candy canes, for garnish

Mix first three ingredients together, blending well. Drizzle over cooled pound cake. Sprinkle with crushed candy canes, and let glaze set.

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Pumpkin Bundt Cake

Pumpkin Bundt Cake @ NancyC

There’s something about autumn that makes me want to bake and eat pumpkin-flavored things. Apparently I’m not the only one who feels that way–when I went to buy some canned pumpkin, I had to go to three grocery stores before I finally found some! Looks like everyone is stocking up on it! And with the canned pumpkin that I finally found, I made this buttery pumpkin bundt cake, topped with my special Pumpkin-Cinnamon Glaze. My friends really liked the cake. Ann said, “I thought it was really good and the glaze is just right!” Others said it had a nice, light pumpkin taste and was great with coffee. Here’s the recipe if you want to try it…this good-sized bundt cake (made in a 12-cup bundt pan) makes about 16 servings.

PUMPKIN BUNDT CAKE by NancyC, adapted from Land O’Lakes

  • 3 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon each ground nutmeg and cloves
  • 2 cups sugar
  • 1 1/2 cups (3 sticks) butter, softened
  • 6 eggs
  • 1 cup canned pumpkin puree (you’ll also need 1 Tbsp. of pumpkin for the glaze–see glaze recipe below)
  • 3/4 cup milk

Preheat oven to 350 degrees. Grease and flour a 12-cup bundt pan. In medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves; set aside.

In large bowl, cream sugar and butter together until light and fluffy. Add eggs, one at a time, mixing well after adding each egg. Add canned pumpkin and mix well; then add the milk and mix well. Gradually add the flour mixture from the other bowl to this pumpkin mixture and mix all ingredients well.

Spoon batter into a well–greased and floured 12-cup bundt pan. Bake for 50 to 60 minutes, or until toothpick inserted in center comes out clean (the original recipe says to bake for 55-60 minutes–mine was done at about 52 minutes). Cool 10 minutes and remove from pan, then cool completely before adding glaze.

PUMPKIN-CINNAMON GLAZE

  • 1 1/2 cups powdered sugar
  • 3 Tablespoons butter, softened
  • 6 teaspoons whipping cream (heavy cream)
  • 1 Tablespoon canned pumpkin
  • 1/4 to 1/2 teaspoon ground cinnamon

Combine powdered sugar and butter, then add half & half and blend well. Add pumpkin and cinnamon, and mix until well-blended. Spoon over cooled pumpkin cake and let glaze set before serving.

This cake is hard to resist and a wonderful fall treat. Are you a fan of pumpkin-flavored goodies too?