Peppermint Pound Cake with Cream Cheese Peppermint Bark Frosting

Ingredients

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 1/2 cup milk
• 1/2 cup crushed peppermint candy
• 1/2 cup cream cheese, softened
• 1/2 cup (1 stick) butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 1/2 cup crushed peppermint candy

Directions

1. Preheat oven to 350°F. Grease and flour a 9-inch springform pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 3 minutes.
4. Add the eggs, one at a time, beating until fully combined.
5. Beat in the vanilla and peppermint extracts.
6. Add the flour mixture in three additions, alternating with the milk and beginning and ending with the flour mixture.
7. Stir in the crushed peppermint candy.
8. Pour the batter into the prepared pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes, then remove from the pan and let cool completely on a wire rack.
10. To make the frosting, beat the cream cheese and butter together until creamy. Beat in the powdered sugar, vanilla, and peppermint extracts. Stir in the crushed peppermint candy.
11. Spread the frosting over the cooled cake.
12. Serve and enjoy!

Interesting Facts

• Pound cake gets its name from the traditional recipe of one pound each of butter, sugar, eggs, and flour.
• This cake is a great way to use up leftover peppermint candy.
• The cake can be stored in an airtight container in the refrigerator for up to 3 days.