A Year-Round Guide to Franklin and Nantahala

Yield: 12 servings. Pound cake: 3 sticks unsalted butter, at room temperature 3 cups granulated sugar 5 large eggs, at room temperature 2 teaspoons vanilla extract 2 teaspoons peppermint extract

Rosemary and Goat Cheese Strata

Yield: 12 servings. Pound cake: 3 sticks unsalted butter, at room temperature 3 cups granulated sugar 5 large eggs, at room temperature 2 teaspoons vanilla extract 2 teaspoons peppermint extract

Red Velvet Peppermint Pound Cake

Yield: 12 servings.

Pound cake:
3 sticks unsalted butter, at room temperature
3 cups granulated sugar
5 large eggs, at room temperature
2 teaspoons vanilla extract
2 teaspoons peppermint extract
1 teaspoon distilled white vinegar
3 cups all-purpose flour
⅓ cup unsweetened cocoa powder
½ teaspoon salt
¼ teaspoon baking soda
1 cup whole buttermilk
1 (1-ounce) bottle red food coloring

Peppermint cream cheese filling:
1 (8-ounce) package cream cheese, at room temperature
¼ cup granulated sugar
1 large egg
1 teaspoon peppermint extract

Glaze:
1 cup powdered sugar
2 tablespoons whole milk
½ teaspoon peppermint extract
¼ cup crushed peppermint candies (optional, for garnish)

For the cake: Preheat oven to 325°. Prepare a Bundt pan with cooking spray.

In a large bowl, beat butter and sugar with a mixer until light and fluffy. Add eggs one at a time, beating each egg until well incorporated. Add vanilla and peppermint extracts and vinegar; beat until incorporated.

In a separate bowl, whisk flour, cocoa powder, salt, and baking soda.

Add flour mixture and buttermilk in alternating batches to butter mixture, beating consistently and ending with flour. Stir in food coloring. Pour half of the batter into Bundt pan.

For the filling: Using a mixer on medium speed, whisk all ingredients until smooth.

Spoon filling into the middle of the batter, avoiding edges of the pan. Spoon remaining batter into the pan.

Bake for 1 hour and 30 minutes or until a toothpick comes out clean.

Cool for 10 minutes in pan, then remove cake and place on a wire cooling rack.

For the glaze: In a small bowl, whisk all ingredients until smooth. Once the cake has cooled completely, drizzle glaze over cake. Sprinkle top of cake with crushed peppermint candies.

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This story was published on Nov 14, 2022

Lynn Wells

Lynn Wells gained a fond respect and interest in cooking from her mother and Aunt Addie at the age of 8 in North Carolina. During college, Wells worked in a wide range of restaurants, from fine dining to family- owned. After graduating from UNC Greensboro with a degree in nutrition management and hospitality, Wells began a 21-year career in the nutrition department at Cone Health. In 2014, Wells started Thyme Well Spent Personal Chef Service, an in-home cooking experience for private clients, which continues today. Wells is also a food writer, food stylist, culinary consultant, and the recipe developer/writer for Our State.