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Thursday, December 29, 2011

Vanilla Bean Peppermint Cake

a.k.a Jesus' birthday cake...

Vanilla Bean Peppermint cake

Pre-heat oven to 350 degrees, grease one 9"cake pan

Cake Batter:
Dry ingredients, sift together:
1.5 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt

In small bowl, combine:
1 cup milk
1 vanilla bean*, slit & scraped 
(*no substitutions- this is what makes the cake)

In large bowl, combine & beat with hand mixer until fluffy:
1 stick (softened to room temperature) butter
1 cup white sugar

Add to large bowl:
2 eggs; one at a time, mixing well after each

Alternate adding the flour mixture & the vanilla bean milk to the large bowl, beginning and ending with the flour mixture.

Pour batter into greased pan and bake 35-40 minutes or until toothpick inserted in the middle of the cake comes out clean. 

3 Tablespoons softened butter
1 cup powdered sugar
1-4 teaspoons milk

Put butter and powdered sugar in a medium sized bowl, and beat with a hand mixer. Add the milk one teaspoon at a time until desired frosting consistency is reached. Finely crush one peppermint candy cane and sprinkle atop your cake. 

FYI: Anytime you are baking, it is ideal to have all ingredients at room temperature.
FYI number dos: Vanilla beans can be found at most grocery stores, all health food stores or online at a place such as the Savory Spice Shop. They have the best deal for organic vanilla beans, in my area. 

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