This Peppermint Swirl layer cake is Francine Bryson's big Christmas showstopper.
- Posted on Oct 24, 2014
When folks take that unforgettable first bite of this decadent delight, lips smack and eyebrows raise. They’re surprised by the fresh burst of peppermint. The fluffy icing looks like swirls of snow, so you’ll have a little bit of a white Christmas even if there’s no white stuff falling outside.
|1 c. (2 sticks) butter, softened||1 c. milk|
|2 c. sugar||1 tsp. pure vanilla extract|
|4 eggs||½ tsp. peppermint extract|
|3 c. sifted, self-rising flour||4 drops red food coloring|
|1 ½ c. sugar||⅓ c. water|
|¼ tsp. cream of tartar or 1 ½ Tbsp. white corn syrup||2 egg whites|
|Dash of salt||1 ½ tsp. pure vanilla extract|
1. Grease and flour 3 (9-inch) cake pans. In mixer, cream butter until fluffy. Add sugar and continue to cream well.
2. Add eggs, one at a time, beating well after each addition. Add flour and milk alternately to creamed mixture. Begin and end with flour. Add vanilla and continue to beat until just mixed.
3. Pour half of the batter into a clean bowl and add peppermint extract and red food coloring. Stir until completely red.
4. Pour a small round of white batter into each pan, then pour red batter on top. Alternate colors until the pans look like bull’s-eyes.
5. Bake for 25 to 30 minutes or until done. Cool in pans for 5 to 10 minutes. Set aside for layering.
1. Place sugar, cream of tartar or corn syrup, salt, water and egg whites in the top of a double boiler.
2. Beat with a handheld electric mixer for 1 minute, and place pan over boiling water. Beat constantly on high speed with electric mixer for 7 minutes. Mix in vanilla, continuing to beat. Frost and layer the cake. Make it your own with peppermint candies.
Nutritional Information: Calories: 520; Fat: 18g; Cholesterol: 110mg; Sodium: 430mg; Total Carbohydrates: 83g; Dietary Fiber: 1g; Sugars: 60g; Protein: 7g.
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Francine Bryson is the author of the cookbook, Blue Ribbon Baking from a Redneck Kitchen (Clarkson Potter; 2014).