Candy Cane Bundt Cake

It's the 5th Monday of November, so that means it's time for the Secret Recipe Club Holiday Treats Edition!

I've been thinking about seasonal treats for quite some time now, and have made my list of what I'm going to make and bake in December. This lovely Candy Cane Bundt Cake was a perfect way to start off my holiday baking!

Lauren, from Sew You Think You Can Cook, was involved in a bundt cake challenge a while back and this cake was one of the ones she made. I knew it was the right choice - a pound cake laced with peppermint extract, and beautifully colored white and pink (you should make yours more red, I certainly regret that mine is not redder!) with a white chocolate icing and crushed candy canes for decoration - rings in the Christmas season wonderfully. I shared this with family and with church friends and it was a big hit with every audience.

I adore Christmas cookies, but sometimes, you just need a CAKE, am I right? This is the cake you need. Happy baking!

Find more great stuff at Inspiration Monday, Mix it Up, Inspire Me.

Candy Cane Bundt Cake

1 1/2 cups vegetable oil
1 3/4 cups sugar
3 eggs
1 tsp. vanilla
3/4 tsp. peppermint extract
3 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
6-8 drops red food coloring

Icing:
3/4 cup white chocolate chips
3 Tbsp. heavy cream (milk is ok)
3/4 cups powdered sugar (may need more or less)
2 candy canes, crushed

In the bowl of a stand mixer, combine the oil and sugar and beat until well mixed. Add the eggs, one at a time, until incorporated. Mix in vanilla and peppermint extracts.

In a large bowl, whisk together flour, baking powder, baking soda, and salt.

Mix 1/3 of the dry ingredients into the wet ingredients until combined. Mix in 1/2 of the buttermilk. Repeat with another 1/3 of the dry ingredients, the last of the buttermilk, and ending with the last 1/3 of the dry ingredients.

Put 2 C of the batter into a separate bowl and add the red food coloring, then stir well.

Pour half of the white batter into a greased bundt pan, top with the red batter, and finish with the rest of the white batter.

Bake at 350 for 60-65 minutes, or until a knife inserted comes out cleanly. Allow cake to cool in bundt pan before removing to a cooling rack.

For the icing, melt white chocolate with heavy cream in the microwave at 50% power. Stir until smooth. Whisk in powdered sugar until it has the consistency you desire. Glaze cake. Top cake with crushed candy canes.

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