Peanut Butter Pound Cake
Yield: 1 tube cake
Oven: 350° 45 minutes then 325°
15-20 minutes
2 1/2 sticks butter
2 cups sugar
6 eggs
1 teaspoon vanilla extract
1/2 cup peanut butter, smooth or crunchy
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup peanuts, finely chopped (optional)
Cream butter and sugar until light yellow. Beat in eggs, one at a time,
until thoroughly blended. Add vanilla extract and slowly beat in peanut
butter. Sift flour with baking powder and salt. Add flour mixture, a little
at a time, until well blended. Line a 9 or 10-inch tube pan on the bottom
with wax paper. Spoon in batter and bake at 350° for 45 minutes; reduce
heat to 325° and bake 15 to 20 minutes longer, until cake tests done.
Cool in pan on wire rack for 10 minutes, then remove from pan and cool
cake completely. If desired, toward the end of baking, while cake is still
soft, sprinkle about 1/3 cup finely chopped peanuts onto batter to give
it a crunchy topping.
Graphics
by Graphics Garden
