Peppermint Pound Cake

3 sticks butter
2 3/4 cups sugar
6 eggs
3 cups all-purpose flour
1/2 tsp baking powder
1 cup milk
1 tsp vanilla
6 small or 1/2 large stick of peppermint candy, crushed into powder.

Cream butter and sugar until well blended. Add eggs, one at a time, beating
well after each addition. Add flour, to which baking powder has been added,
and milk alternatively, finishing with flour. Beat well after each addition.
Add vanilla, beat. Pour 1/2 of batter into a separate bowl. Add crushed
candy sticks. Stir well. Pour 1/2 of remaining batter into a well- greased
and floured 10-inch tube pan. Add peppermint batter, then add remaining
third of batter on top of peppermint layer. Bake in a 350 oven about 1 hr 15
minutes. Turn cake out onto wire rack, let cool 15 mins and wrap with
aluminum foil to keep in moisture. Freeze if not to be eaten immediately.
Atlanta Constitution