On the tenth day of Christmas, my true love gave to me...
Peppermint ribbon cake!
And on a personal note, my true love and I are celebrating our 23rd anniversary today. :) True love lasts.
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| Peppermint Ribbon Cake |
1 package (18-1/4 ounces) white cake mix
3-4 drops peppermint essential oil*
1/2 teaspoon red food coloring
1/2 cup plus 2 tablespoons crushed peppermint candies, divided
1 cup confectioners' sugar
1 tablespoon 2% milk
Prepare cake batter according to package directions. Transfer 1 cup to a small bowl; stir in the extract, food coloring and 1/2 cup crushed candies.
Spoon 2 cups of remaining batter into a greased and floured 10-in. fluted tube pan. Carefully top with peppermint batter; do not swirl. Top with remaining plain batter.
Bake at 350° for 35-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Combine confectioners' sugar and milk; drizzle over cake. Sprinkle with remaining crushed candies. Yield: 12 servings.
Recipe adapted from A Taste of Home
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*Use only PURE essential oils. Check the label to be sure it is safe for internal use.
E-mail me for a free sample of peppermint essential oil. And be sure to come back tomorrow for more 12 Days of Christmas ideas.
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