Peppermint Mocha Pound Cake

This Peppermint Mocha Pound Cake tastes just like the warmth of the holiday season.

Peppermint Mocha Pound Cake

2015-12-08 04:57:59

Makes 1 (10-inch) cake

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Ingredients

1. 1 1/2 cups butter, softened
2. 2 1/2 cups granulated sugar
3. 6 large eggs
4. 1/2 teaspoon peppermint extract
5. 3 cups all-purpose flour
6. 1/2 teaspoon baking powder
7. 1 cup plus 2 tablespoons peppermint mocha-flavored coffee creamer*, divided
8. 1 cup confectioners’ sugar
9. Crushed peppermint candies

Instructions

1. Preheat oven to 325°. Spray a 12- to 15-cup Bundt pan with nonstick baking spray with flour.
2. In a large bowl, beat butter and granulated sugar with a mixer at medium-high speed until fluffy. Add eggs, one at a time, beating well after each addition; beat in extract.
3. In a medium bowl, whisk together flour and baking powder. Gradually add flour mixture to butter mixture alternately with 1 cup coffee creamer, beginning and ending with flour mixture, beating just until combined after each addition. Spoon batter into prepared pan.
4. Bake for 60 to 70 minutes or until a wooden pick inserted near center comes out clean. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
5. In a small bowl, whisk together confectioners’ sugar and remaining 2 tablespoons coffee creamer until smooth. Drizzle over cooled cake, and sprinkle with crushed peppermints before serving.

Notes

1. *We used Coffee-mate Peppermint Mocha.

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