Wednesday, December 19, 2018

Rosie's Recipe -- Peppermint Candy Layer Cake and Whipped Cream Topping

© Can Stock Photo / urbanlight
Just in time for Christmas baking, this delicious holiday dessert from the pages of Rosie's Riveting Recipes, is perfect for the season. 


1 cup sugar
1/2 cup margarine
1/2 teaspoon salt
2 eggs
2/3 cups milk
2 cups cake flour
2 1/2 teaspoons baking powder

Cream together margarine, sugar and salt. Stir in beaten eggs. Sift flour with baking powder twice. Add flour mixture alternately with milk, about 1/2 of each at a time. Pour into two 8-inch layer pans, lined with paper or greased with margarine and floured. Bake at 375ยบ F for 35 minutes. When cool put layers together with white icing. Decorate with peppermint candy using whole sticks on top, crushed on sides.

Modern Variation:  Since today’s baking powders are double-acting decrease baking powder to 1 ¼ teaspoon. For best results use a small (6 cup) bundt pan, a medium (8 x 4 inch) loaf pan, or an 8 x 8 inch square pan. To add some peppermint flavor add ¾ teaspoon peppermint extract. If desired, top with Whipped Cream Topping. 


1 cup whipping cream
½ cup crushed peppermint candy
or ½ cup crushed peanut brittle
or 4 tablespoons jam or marmalade

Whip whipping cream until stiff. Fold in crushed candy or jam or marmalade.

Modern Variation:  For peppermint candy topping add ¼ teaspoon peppermint extract to give the topping more peppermint flavor

Rosie's Riveting Recipes is available on Amazon and

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