Carter peanut poundcake
Peanut Cakes Pound cakes
Last updated 6/12/2012 1:12:33 AM. Recipe ID 40550. Report a problem with this recipe.
Title: Carter peanut poundcake
Categories: Cakes/, Pound
Yield: 20 Servings
1 1/4 c Butter; softened
2 c Granulated sugar
6 Eggs; at room temperature
1/2 c Creamy peanut butter
2 c All-purpose flour
1/4 c Finely chopped roasted
Preheat oven to 350 degrees. Grease and flour a 10-inch tube pan or
two 9-by-5-inch loaf pans. Set aside.
In the large bowl of an electric mixer on medium speed, beat together
the butter and sugar until light and fluffy. Add eggs, one at a time,
beating well after each addition. Using a spatula, scrape down the
sides of the bowl, as necessary. On low speed, blend in the peanut
butter and flour. Pour into prepared pan(s). Bake on center rack of
oven until a cake tester inserted into the center cornea-out clean
(50 to 60 minutes if using loaf pans or 1 hour to 1 hour, 15 minutes,
if using tube pan). After 15 minutes of baking, sprinkle chopped
peanuts onto the batter to give cake a crunchy topping. Remove from
oven and cool in pan on wire rack for 10 minutes. Remove from pan and
cool completely on wire rack.
MC Busted by Martha Hicks
Per serving: 290 calories. 17 grams fat 95 milligram cholesterol, 138
NOTE: The heyday of peanut recipes was undoubtedly the late 1970s,
when the most famous peanut farmer in history, Jimmy Carter, occupied
the White House. This dessert was attributed to first lady Rosalynn
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