Just in time for Christmas baking, this delicious holiday dessert from the pages of the Rosie’s Riveting Recipes historic cookbook, is perfect for the season.
Gayle Martin
PEPPERMINT CANDY LAYER CAKE
- 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 375F 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 1/4 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 3/4 teaspoon peppermint extract. If desired, top with Whipped Cream Topping.
WHIPPED CREAM TOPPING
- 1 cup whipping cream
- 1/2 cup crushed peppermint candy
- or 1/2 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 1/4 teaspoon peppermint extract to give the topping more peppermint flavor