Layered Peppermint Pound Cake recipe

Classic pound cake gets all dressed up with pepperminty whipped cream. Mmm.

Makes 16 servings

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 350 degrees 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.

Nutrition Information: 1 Serving: Calories 390 (Calories from Fat 155); Total Fat 17g (Saturated Fat 10g, Trans Fat ncg); Cholesterol 105mg; Sodium 200mg; Total Carbohydrate 54g (Dietary Fiber 1g, Sugars ncg); Protein 6g

Percent Daily Value*: Vitamin A 14%; Vitamin C 0%; Calcium 8%; Iron 8%

Exchanges: nc Other Carbohydrate; nc Vegetable Carbohydrate Choices: nc

*Percent Daily Values are based on a 2,000 calorie diet.

Special Touch
Add mini candy canes to each cake serving.

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