Peppermint Cream Pound Cake

• 1 cup unsalted butter, softened
• 1/2 cup butter-flavored shortening
• 2 cups sugar
• 6 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 cup heavy whipping cream
• 1/2 cup finely crushed peppermint candies
• 1-1/2 cups confectioners' sugar
• 1 teaspoon unsalted butter, melted
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon salt
• 4 to 5 tablespoons heavy whipping cream
• Additional crushed peppermint candies

1. Preheat oven to 325°. In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine flour and baking powder; add to creamed mixture alternately with whipping cream. Fold in candies.
2. Transfer to a well-greased and floured 10-in. fluted tube pan. Bake until a toothpick inserted in the center comes out clean, 1 to 1-1/4 hours. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. In a small bowl, combine the confectioners' sugar, butter, vanilla and salt. Stir in enough cream to achieve a drizzling consistency. Drizzle over cake. Sprinkle with additional candies. Refrigerate leftovers.

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Taken from www.tasteofhome.com/recipes/peppermint-cream-pound-cake/ (may not work)