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
           -peanuts
 
  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
  milligrams sodium
  
  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
  Carter.
  
  Recipe