Peppermint Ribbon Cake

Peppermint Ribbon Cake
Forget going out to eat or ordering takeout every time you crave Central American food. Try making Peppermint Ribbon Cake at home. This recipe covers 3% of your daily requirements of vitamins and minerals. One serving contains 254 calories, 2g of protein, and 5g of fat. This recipe serves 12. Christmas will be even more special with this recipe. It works well as a dessert. If you have peppermint extract, food coloring, cake mix, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 55 minutes.


Prepare cake batter according to package directions.
Transfer 1 cup to a small bowl; stir in the extract, food coloring and 1/2 cup crushed candies.
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Spoon 2 cups of remaining batter into a greased and floured 10-in. fluted tube pan. Carefully top with peppermint batter; do not swirl. Top with remaining plain batter.
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Bake at 350° for 35-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
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Combine confectioners' sugar and milk; drizzle over cake.
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Sprinkle with remaining crushed candies.
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Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are my top picks for Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The Weinert Cavas de Weinert with a 4.7 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.
Weinert Cavas de Weinert
Weinert Cavas de Weinert
Deep ruby tone with purple sparkles springs up its stable and vigorous structure. Its tannic richness guarantees its longevity, but discreet ripe fruit prevails. A balanced full-bodied wine that has reminiscente fragrantes of oak on the long finish. A blend of Cabernet Sauvignon, Malbec and Merlot.
Ready In55 m.
Health Score0