Oreo has been releasing limited edition holiday cookies for some time now, and this year’s Candy Cane Oreos are proving to be a very popular addition to the lineup. The cookies feature the standard chocolate wafers found on most Oreos, but have a peppermint filling that is red, white and speckled with slightly crunchy candy cane bits. The peppermint isn’t too strong and it is balanced very well by the not-too-sweet chocolate wafers. They’re quite good (and even better if you’re an Oreo fan) and I was inspired to use them to put a holiday cookies n’ cream twist into some baked goods.
This Candy Cane Oreo Pound Cake uses limited edition Candy Cane Oreos to infuse a little peppermint and a little chocolate into a vanilla pound cake. The pound cake itself is moist and buttery, with a very tight crumb and a tender texture. It has a nice vanilla flavor that sets off the peppermint in the cookies – which are very coarsely chopped and added to the cake batter – very well. The batter is thick enough to hold the cookie pieces without them sinking to the bottom of the cake, so each slice has a great look to it with some black, some white and some red.
The peppermint flavor in this cake is a nice addition because it is subtle. This isn’t a peppermint cake, but you get just enough peppermint here and there to make it a good fit for the holidays! If you do want to boost the mint factor, you can either add some of your own chopped peppermint candies or a little peppermint extract to the cake batter. I used Candy Cane Oreos, but there are other mint sandwich cookies available that work well, too, such as the Peppermint Jo Jo’s from Trader Joe’s.
You can bake this cake in a bundt pan or a tube pan. I think that a tube pan will give you slightly better results, since tube pans don’t have intricate designs that the cookies might get stuck to when you are trying to turn out the cake. If you do opt for a bundt pan, be sure to grease and flour it before using to prevent any part of the cake from sticking.
Candy Cane Oreo Pound Cake
3 cups all purpose flour
2 tsp baking powder
1 tsp salt
1 cup butter, room temperature
2 cups sugar
4 large eggs
1 tbsp vanilla extract
1 cup milk
2 cups coarsely chopped Peppermint or Candy Cane Oreo sandwich cookies (about 16)
Preheat oven to 350F. Lightly grease a 10-inch tube pan or a grease and flour a 10-inch bundt pan.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, cream together butter and sugar until light. Beat in eggs one at a time, followed by vanilla extract.
With a mixer on low speed (or by hand), stir in 1/3 of the flour mixture, followed by half of the milk. Add additional 1/2 of the flour and the remaining milk. Stir in remaining flour, mixing just until no streaks of flour remain. Gently fold in chopped Oreo cookies with a spatula.
Pour batter into prepared pan and level top with a spatula.
Bake for 65-70 minutes, until a toothpick inserted into the center of the cake comes out clean (be sure not to accidentally test some oreo filling with your tootpick when checking for doneness).
Allow a cake baked in a tube pan to cool completely in the pan before removing it from the pan.
If using a bundt pan, allow cake to cool for 15 minutes in the pan, then turn it out onto a cooling rack.