Ingredients
1 cup unsalted butter, softened1/2 cup butter-flavored shortening2 cups sugar6 large eggs, room temperature1 teaspoon vanilla extract1/2 teaspoon peppermint extract3 cups all-purpose flour1 teaspoon baking powder1 cup heavy whipping cream1/2 cup finely crushed peppermint candiesGLAZE:1-1/2 cups confectioners’ sugar1 teaspoon unsalted butter, melted1/4 teaspoon vanilla extract1/8 teaspoon salt4 to 5 tablespoons heavy whipping creamAdditional crushed peppermint candies
Preparation
Preheat oven to 325°. In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in extracts. Combine flour and baking powder; add to creamed mixture alternately with whipping cream. Fold in candies.
Transfer to a well-greased and floured 10-in. fluted tube pan. Bake until a toothpick inserted in the center comes out clean, 1 to 1-1/4 hours. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a small bowl, combine the confectioners’ sugar, butter, vanilla and salt. Stir in enough cream to achieve a drizzling consistency. Drizzle over cake. Sprinkle with additional candies. Refrigerate leftovers.
