Peppermint Pound Cake - cooking recipe

Ingredients

3/4 lb unsalted butter, softened
1 (8 ounce) package cream cheese, softened
3 cups granulated sugar
6 eggs, separated
3 cups cake flour, sifted
1 teaspoon vanilla extract
3/4 cup crushed peppermint candy

Preparation

Preheat oven to 300\u00b0F.
Grease and flour (or use baking spray) a bundt or tube pan.
In a large mixing bowl with electric mixer, cream the butter with the cream cheese until soft and fluffy.
Add the sugar and cream until light.
Add the egg yolks, one at a time, and beat well after each addition.
Add the flour in stages, blending well after each addition (do not overbeat).
Fold in the vanilla and peppermint.
In a separate bowl, whip the egg whites until stiff, but not dry.
Gently fold the egg whites into the cake batter, taking care not to deflate the mixture.
Bake the cake for 1 hour, 25 minutes, or until a toothpick inserted in the center comes out clean.