Peppermint Loaf Cake Recipes

Steps:

• Preheat oven to 350 degrees F (325 degrees F for dark or nonstick pans and 2-3 minute longer baking times). Grease and lightly flour mini loaf pans. In a large bowl, blend together mixes, sour cream, oil, eggs, water, milk and extract at low speed for 30 seconds. Continue mixing at medium speed for 1-2 minutes. Stir in chocolate chips. Pour batter into pans and bake for 30-35 minutes for mini loaves (40-50 minutes for full-sized loaf) or until top springs back to touch and toothpick inserted in center comes out clean. Cool completely before removing from pan. In a small bowl, stir together sugar and 1 teaspoon water. Add a few drops of water at a time to reach desired consistency. Drizzle over cooled cakes and top with candy pieces. Tip: Mini chocolate chips will distribute throughout the cake and create a more uniform chocolaty texture. If using regular chocolate chips, toss them with a teaspoon of flour before incorporating to help keep them from sinking to the bottom of the pan.

Steps:

• LINE 9 x 5-inch loaf pan with aluminum foil, extending foil over sides of pan. Combine cookie crumbs and butter; press firmly into bottom and halfway up sides of prepared pan.
• BLEND 1/4 cup peppermint candy and water in blender until candy dissolves.
• COMBINE sweetened condensed milk, food coloring, if desired, 1/2 cup crushed candy and peppermint liquid; mix well. Fold in whipped cream and remaining 1/4 cup crushed candy. Pour into prepared pan. Cover.
• FREEZE 6 hours or overnight. To serve, remove from pan; peel off foil and slice. Garnish as desired.

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Grease and flour 2 loaf pans and set aside.
• 3. Place cake mix, pudding, oil, water, extract and egg whites in a large mixing bowl.
• 4. Beat four minutes. The batter will be thick.
• 5. Place about 2 cups of the batter into a small mixing bowl. Add red food coloring and mix well. (How much food coloring you add will depend on how red you want the batter to be. It will vary with the type of food coloring you use.)
• 6. Divide the white batter between the two pans. Next, add the red batter on top of the white.
• 7. Using a knife, swirl the two batters together for a marbled effect.
• 8. Bake 40-45 minutes. until done.
• 9. Remove cakes from oven and cool 5 minutes on a rack.
• 10. While cakes are cooling, prepare the glaze.
• 11. Glaze: Place the confectioners' sugar in a medium mixing bowl. Add extract and 2 tablespoons of water. Add red food coloring, if desired. Mix well.
• 12. Remove cakes from pan, place on a rack. While still warm spoon glaze over the cakes.
• 13. Sprinkle with crushed peppermint candy.