Friday, January 2, 2009

Aunt Jan's Peppermint Pound Cake

1 cup shortening
2 cups sugar
4 large eggs
1 tsp. peppermint extract
1 tsp. butter flavoring
1/2 tsp. red color
1/2 tsp. salt
3 cups flour
3/4 cup buttermilk
1 tsp. soda
1 Tbsp. vinegar
1/4 cup crushed peppermint candy

Preheat oven to 325 degrees. Cream shortening and sugar. Add eggs, one at a time. Mix well. Add peppermint extract, butter flavoring, and red food color (or add last and swirl through batter), and salt. Alternate flour and buttermilk. Mix soda and vinegar in small bowl then add to above mixture. Blend well. Fold in crushed peppermint candy. Pour into a bundt pan, greased and floured. Bake at a325 degrees for 1 hour and 10 minutes or until toothpick comes out clean. Do not overbake.

Serve with cool whip with crushed peppermints mixed in.

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