White Chocolate Peppermint Glazed Pound Cake
Prep Time
30m
Bake Time
1h
Yields
One 9-10 inch cake serving 9-12About this Recipe
Say hello to the holidays with this cheerful White Chocolate Peppermint Glazed Pound Cake. This recipe is made with cake flour and heavy cream to ensure a perfectly tender result. Looks beautiful on any holiday table and tastes amazing with a cup of coffee, tea or hot chocolate.
White Chocolate Peppermint Glazed Pound Cake
Prep Time
30mBake Time
1hYields
One 9-10 inch cake serving 9-12About this Recipe
Say hello to the holidays with this cheerful White Chocolate Peppermint Glazed Pound Cake. This recipe is made with cake flour and heavy cream to ensure a perfectly tender result. Looks beautiful on any holiday table and tastes amazing with a cup of coffee, tea or hot chocolate.
Share This Recipe
Ingredients
Cake
- 2 1/4 cup cake flour*
- 1 1/2 sticks unsalted butter, very soft
- 2 cups + 1/3 cup Crystal Sugar Extra Fine Granulated Sugar
- 4 large eggs + 1 large egg yolk, room temperature
- 1/2 teaspoon salt
- 3/4 cup heavy cream, room temperature
White Chocolate Peppermint Glaze
- 1/3 cup heavy cream
- 1 tablespoon Crystal Sugar Extra Fine Granulated Sugar
- 1 cup white chocolate chips
- 1 teaspoon peppermint extract
- A few peppermint candy canes or peppermints
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Instructions
- Preheat oven to 325°F.
- Butter and flour a 9 or 10-inch tube pan or a bundt pan and set aside.
- Sift flour and set aside.
- In a stand or hand-held mixer using the paddle attachment, mix butter until light and fluffy. Add sugar and mix well.
- Add one egg at a time waiting for previously added egg to be fully incorporated and mixture regains a smooth look. Add yolk and salt.
- Alternately add flour and heavy cream in five steps, starting with and ending with flour. Scrape batter into prepared pan and place in oven.
- Bake until an inserted toothpick comes out clean, about one hour. If cake turns too dark before being done, cover it with a lightly buttered piece of foil.
- Remove from oven and let cool for five minutes before turning upside down on a serving platter. Keep baking pan over cake until cooled.
- Prepare glaze by bringing heavy cream and sugar to a boil in a small saucepan. Remove from heat and whisk in chocolate chips. Add peppermint.
- Once glaze is lukewarm, it can be poured onto cake.
- Crush mints using back of a heavy knife or use a rolling pin. Sprinkle cake with mint pieces.
Share This Recipe
Recipes for Making Memories
Orange Almond Ricotta Cake
Tender, moist, and above all, delicious, this gluten-free cake is made with almond flour, fresh orange zest and ricotta ...
Sweet Corn on the Cob
Juicy fresh corn on the cob gets an extra boost of sweetness when it’s cooked in slightly sweetened water. You ca...
Candied Jalapenos
These Candied Jalapeños are out of this world – sweet, spicy and downright addictive! They’re incredible o...
White Chocolate Peppermint Glazed Pound Cake
Prep Time
30mBake Time
1hYields
One 9-10 inch cake serving 9-12About this Recipe
Say hello to the holidays with this cheerful White Chocolate Peppermint Glazed Pound Cake. This recipe is made with cake flour and heavy cream to ensure a perfectly tender result. Looks beautiful on any holiday table and tastes amazing with a cup of coffee, tea or hot chocolate.
Ingredients
Cake
- 2 1/4 cup cake flour*
- 1 1/2 sticks unsalted butter, very soft
- 2 cups + 1/3 cup Crystal Sugar Extra Fine Granulated Sugar
- 4 large eggs + 1 large egg yolk, room temperature
- 1/2 teaspoon salt
- 3/4 cup heavy cream, room temperature
White Chocolate Peppermint Glaze
- 1/3 cup heavy cream
- 1 tablespoon Crystal Sugar Extra Fine Granulated Sugar
- 1 cup white chocolate chips
- 1 teaspoon peppermint extract
- A few peppermint candy canes or peppermints
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Instructions
- Preheat oven to 325°F.
- Butter and flour a 9 or 10-inch tube pan or a bundt pan and set aside.
- Sift flour and set aside.
- In a stand or hand-held mixer using the paddle attachment, mix butter until light and fluffy. Add sugar and mix well.
- Add one egg at a time waiting for previously added egg to be fully incorporated and mixture regains a smooth look. Add yolk and salt.
- Alternately add flour and heavy cream in five steps, starting with and ending with flour. Scrape batter into prepared pan and place in oven.
- Bake until an inserted toothpick comes out clean, about one hour. If cake turns too dark before being done, cover it with a lightly buttered piece of foil.
- Remove from oven and let cool for five minutes before turning upside down on a serving platter. Keep baking pan over cake until cooled.
- Prepare glaze by bringing heavy cream and sugar to a boil in a small saucepan. Remove from heat and whisk in chocolate chips. Add peppermint.
- Once glaze is lukewarm, it can be poured onto cake.
- Crush mints using back of a heavy knife or use a rolling pin. Sprinkle cake with mint pieces.
- All Recipes
- Bars
- Bars-bread-rolls
- Bars-brownies
- Bars-fun-for-kids
- Beauty
- Bread-and-rolls
- Bread-rolls
- Breakfast
- Brownies
- Cake
- Cake-heritage
- Cheesecake
- Cheesecake-cake
- Cokies-heritage
- Cookie-bars
- Cookies
- Cookies-bars
- Cookies-bars-pie
- Cookies-heritage
- Cookies-pies-bars
- Cupcake
- Dish-it-up
- Drinks
- Fun-for-kids
- Heritage
- Muffins
- No-bake
- No-bake-heritage-snacks
- No-bake-pie
- No-bake-quick-simple
- No-bake-quick-simple-topping
- Pie
- Quick-and-simple
- Quick-simple-fun-for-kids
- Quick-simple-topping
- Savory
- Savory-dish-it-up
- Savory-quick-simple
- Savory-quick-simple-topping
- Savory-topping
- Snacks
- Snacks-topping-fun-for-kids
- Topping
Copycat Neiman Marcus Chocolate Chip Cookies
A woman is rumored to have paid $250 for the recipe for these famous Neiman Marcus Chocolate Chip Cookies. There are lot...
Southern Pineapple Pie
This Southern Pineapple Pie has a burst of tropical summer sunshine baked right into it. Full of juicy pineapple with a ...
Cherry Fritters
With a yeasted dough that rises overnight, these Cherry Fritters taste just like they came from a doughnut shop. The fri...
Black Forest Torte
This decadent and delicious Black Forest Torte is an impressive show-stopper and sure to please any crowd. Luxurious lay...
Red Velvet Cinnamon Rolls
Want to make your breakfast extra special? These Red Velvet Cinnamon Rolls are made entirely from scratch (no cake mix h...
Peach Cinnamon Cake
Love both cobbler and cinnamon rolls? You don’t have to choose with this Peach Cinnamon Cake. A flavorful cross b...
Chocolate Espresso Layer Cake
Who says you can’t have it all? Chocolate, espresso, and cake combine in this incredible Chocolate Espresso Layer...
Banana Pecan Cake
Banana Pecan Cake is an epically moist banana cake, loaded with pecan chips, and a sweet cream cheese frosting spread on...
Boston Cream Pie Cookies
Boston Cream Pie is transformed into cookie form with delicious, vanilla cookies, homemade pastry cream and a rich choco...
Edible Flower Topped Mini Cheesecakes
Edible flowers, once the decoration of choice in the 60’s and 70’s, have found their way back to the table. ...
Butterbeer Hot Chocolate
This charming ButterBeer Hot Chocolate is inspired by the famous ButterBeer from The Three Broomsticks Hog’s Head ...
Peanut Butter Chocolate Chip Cookies
The classic flavor combination of chocolate and peanut butter come together in these Peanut Butter Chocolate Chip Cookie...