lemon-mint-pound-cake.json

{
    "directions": [
        "Place sugar and mint in a small food processor; cover and process until blended. Set aside.",
        "Preheat oven to 325 degrees F.",
        "In a large bowl, cream butter and 1-3/4 cups confectioners sugar until light and fluffy. Beat in 4-1/2 teaspoons reserved mint mixture. Add eggs, one at a time, beating well after each addition. Add mashed potato flakes alternately with 1/4 cup cream. Stir in lemon juice and peel.",
        "Pour into a greased and floured 9 x 13-inch baking dish. Bake for 60-70 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.",
        "In a large bowl, beat remaining cream until it begins to thicken. Add 1/2 cup confectioners sugar and 1 tablespoon mint mixture; beat until stiff peaks form. Fold in lemon curd; set aside.",
        "In another bowl, combine strawberries and blueberries with remaining mint mixture and confectioners sugar.",
        "Cube cake into 2 squares. Layer in glassware starting with a dollop of the cream mixture, a spoonful of berries and a couple cake cubes. Repeat."
    ],
    "ingredients": [
        "1 1/2 cups Idahoan\u00ae Original Mashed Potatoes (must be from the box, not in the pouch)",
        "1/4 cup sugar",
        "1/4 cup loosely packed fresh mint leaves",
        "3/4 cup butter, softened",
        "2 1/2 cups confectioners' sugar, divided",
        "3 eggs",
        "2 1/4 cups heavy whipping cream, divided",
        "2 tablespoons lemon juice",
        "2 teaspoons grated lemon peel",
        "1 (10 ounce) jar lemon curd*",
        "1 quart fresh strawberries, sliced",
        "2 cups blueberries"
    ],
    "language": "en-US",
    "source": "allrecipes.com",
    "tags": [],
    "title": "Lemon Mint Pound Cake",
    "url": "http://allrecipes.com/recipe/234788/lemon-mint-pound-cake/"
}