In a medium bowl whisk together flour, baking powder, salt, and baking soda.
In a large bowl, cream together ½ cup of the butter and 1 ¾ cups of sugar. Beat in the
eggs one at a time until well-combined.
Slice the vanilla bean lengthwise using a sharp knife, then use the back of the knife to scrape out the seeds. Add the seeds to the sugar mixture and mix thoroughly to combine.
In a measuring cup or a small bowl, combine buttermilk, vegetable oil, Rodelle Vanilla Extract, and Rodelle Peppermint Extract.
Add half of the buttermilk mixture to the butter mixture. Once completely incorporated add half of the flour mixture. Repeat adding the butter milk mixture then the flour mixture.
Fold in red sprinkles if desired to the cake batter.
Prepare a 9- inch bundt pan by spreading the remaining butter until the surface is completely coated. Then sprinkle in the remaining sugar until the pan is completely coated.
Pour in the cake batter into the pan
Bake for 50-55 minutes, until a toothpick inserted into the center comes out clean.
Cool in the pan on a wire rack for 30-40 minutes before flipping and removing from the pan.
For the Glaze:
In a medium bowl, combine confectioners sugar, milk, Rodelle Vanilla Bean Paste, and peppermint candies.
Whisk until smooth. If mixture is too thick to drizzle easily, add in additional milk 1 teaspoon at a time until desire consistency is reached.
Pour over the cooled cake, and serve.
Drizzle over cake once it is cool, then sprinkle cake with crushed peppermint candies while the glaze is still tacky.
Allow glaze to set for at least 30 minutes before serving.
