Peppermint marble angel cake retro recipe (1990)

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Peppermint marble angel cake vintage dessert recipe (1990)

How to make a pink peppermint marble angel cake

Angel food cake is a light and airy dessert that’s perfect for the holiday season. This peppermint marble angel cake recipe gets an extra festive touch from peppermint extract and bonus bits of crushed peppermint candy! (PS: See lots more vintage cake recipes here.)

Peppermint marble angel cake retro recipe (1990)

Peppermint marble angel cake (1990)

Peppermint marble angel cake

Yield: 12
Prep Time: 10 minutes
Cook Time: 35 minutes
Additional Time: 10 minutes
Total Time: 55 minutes

Ingredients

  • 1 package Duncan Hines angel food cake mix
  • 1 teaspoon peppermint extract
  • 6 drops red food coloring
  • 1 cup confectioners sugar
  • 2 tablespoons milk
  • 4 teaspoon peppermint extract
  • 3 drops red food coloring
  • 1 peppermint candy stick, crushed (optional)

Instructions

  1. Preheat oven to 375 (F).
  2. For cake, prepare batter following package directions.
  3. Stir in peppermint extract.
  4. Divide and tint half of batter with red food coloring.
  5. Spoon batter into ungreased 10-inch tube pan alternating colors to marble.
  6. Bake and cool cake following package directions.
  7. Brush loose crust from cake with paper towel.
  8. For the glaze, combine sugar, milk, peppermint extract and red food coloring in small bowl.
  9. Stir until smooth.
  10. Drizzle over sprinkle with crushed peppermint candy, if desired.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 98Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 38mgCarbohydrates: 22gFiber: 0gSugar: 19gProtein: 0g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

MORE: Fudge ribbon pie with peppermint ice cream recipe from 1968

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