Adams Peppermint Pound Cake

Notes: Great Christmas Dessert!

  • 1 cup Shortening
  • 2 cups Sugar
  • 4 Eggs, large
  • 1 tsp ADAMS PEPPERMINT EXTRACT
  • 1 tsp ADAMS BUTTER FLAVOR
  • 1/2 tsp ADAMS RED FOOD COLOR
  • 1/2 tsp Salt
  • 3 cups Flour, sifted
  • 3/4 cup Buttermilk
  • 1 tsp Soda
  • 1 Tbl Vinegar
  • 1/4 cup Peppermint Candy, crushed
Preheat oven to 325 degrees. Cream shortening and sugar. Add eggs, one at a time. Mix well. Add ADAMS PEPPERMINT EXTRACT, ADAMS BUTTER FLAVOR, ADAMS RED FOOD COLOR and salt. Sift flour again, and add alternately with buttermilk. Mix soda and vinegar in small bowl, then add to the above mixture. Blend well. Fold in crushed peppermint candy. Pour into 9 or 10 inch stem pan that has been greased and dusted with flour. Bake at 325 degrees for about one hour and 10 minutes, or until toothpick inserted into center comes out clean. Do not over bake. ADAMS RED FOOD COLORING may be added last. By pulling a spoon through the batter a few times the cake will have the look of peppermint candy.

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peppermint poundcake

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