Page 151 - Family cookbook v30_Neat

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Barbara Braden Carter

Peppermint Christmas Cake

This is a very festive cake that Barbara often made for her Uncle Earl

Cake Ingredients

Your favorite white cake, baked in 2 or 3 layers

(You can mix in a teaspoon of peppermint extract in the cake batter)

Crushed Candy Cane for pressing onto frosting

Frosting ingredients

2 sticks salted butter, softened

3‐1/2 cups powdered sugar

10 drops Peppermint oil or 2 teaspoons peppermint extract

1/2 cup crushed candy cane pieces (you can buy them already crushed or crush your own)

1. Place butter into stand mixer and beat until well combined.

2. Slowly add powdered sugar, peppermint oil or extract, and candy cane pieces.

3. Beat until combined, but be cautious to not over mix.

4. Remove and store in an airtight container for up to 7 to 10 days, until ready to use.

5. Bring to room temperature before using.

Making the Frosting

1. Spread frosting between layers of cake and stack cakes together.

2. Frost the sides and top of cake, pressing in extra crushed candy canes as desired.

3. The cake is best after the candy begins to soften.