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
Dulce De Leche Banana Layer Cake
Fragrant three layer banana cake with sweet dulce de leche cream cheese frosting and topped with a warm, salted dulce de...
Lemonberry Muffins
This easy Lemonberry Muffin recipe combines blueberries, raspberries, and strawberries (or even all three) with zesty le...
Chocolate Coconut Layer Cake
Chef Eddy’s signature tender chocolate cake is layered with homemade coconut cream and frosted with decadent ganache i...
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
Donut Sticks
These Donut Sticks are coated in a sweet glaze and taste just like your favorite Little Debbie treats. The deep-fried do...
Pumpkin Flan
This sweet and creamy Pumpkin Flan is a wonderful autumn twist on the classic Spanish custard dessert. Cool, creamy and ...
Overnight Sweet Pickled Green Beans
Whether you need a snack or a side dish, these Overnight Sweet Pickled Green Beans will become a family favorite. Zest...
Banana Cream Pie Popsicles
The amazing classic flavor of a banana cream pie molded and frozen into homemade Banana Cream Pie Popsicles. Cool and cr...
Raspberry Banana Cake
A fluffy banana cake layered with bright raspberry frosting makes for a show stopping springtime dessert.
Cherry Linzer Cookies
Linzer cookies are a smaller, more portable version of the Linzertorte, a European Christmas pastry dating back to 1653....
Mincemeat Pie
Traceable back to the 13th century, Mincemeat Pie was traditionally served during the Christmas season. No longer just a...
Blackberry Cheesecake Pie
Cheesecake or pie? You get the best of both with this easy Blackberry Cheesecake Pie. A graham cracker crust is filled w...
Paczki
Paczki is a scrumptious Polish pastry that packs a delightful surprise in every bite. Similar to a filled doughnut, Pacz...
Grandmas Pineapple Cookies
Grandma knew what she was doing when she made cookies. Grandma’s Pineapple Cookies are soft, chewy, cake-like pineapp...
Coyotas
Coyotas are an empanada like filled cookie that hails from Sonora, Mexico. The dough is infused with a cinnamon brown su...
Copycat Zebra Cakes
Indulge in a little nostalgia with this Copycat Zebra Cakes® recipe. Chef Eddy has updated the classic zebra cake with ...