Candy Cane Bundt Cake - Ohio Eggs

Ingredients

8 oz. cream cheese, softened

1 1/2 cups unsalted butter at room temperature

3 cups granulated sugar

2 teaspoons vanilla

1/4 teaspoon peppermint extract

1 teaspoon salt

6 large Ohio eggs, at room temperature

3 cups cake flour

Red food coloring

1/2 cup confectioners’ sugar

2-3 tablespoons heavy cream

Pinch of salt

1/3 cup crushed candy canes

Directions

Preheat oven to 300° F. Grease a 12-cup Bundt pan with baking spray.
Cream together in a mixer the cream cheese, butter, sugar, vanilla, peppermint extract and salt until fluffy and well combined, scraping down the sides of the bowl several times.
Add the eggs one at a time until well mixed, scrape down the sides of the bowl after each addition.
Slowly add the cake flour and mix just until combined.
Transfer half of the batter to a small bowl. In one of the bowls add enough red food coloring until the desired color is achieved.
Using an ice cream scoop or spoon dollop alternating scoops of each of the batters into the pan.
Bake the cake for 1 1/2 hours or until a toothpick inserted in the center comes out clean.
Cool cake on a wire rack for 10 minutes and then invert onto a serving dish.
Mix the confectioners’ sugar and heavy cream and a pinch of salt so it is a pourable consistency.
Pour the icing over the cake and sprinkle the crushed candy on top.