Double Peanut Butter Pound Cake
photo by DianaEatingRichly
- Ready In:
- 1hr 45mins
- Heat oven to 350. Grease and flour 10 inch tube pan.
- In large mixing bowl, combine butter, peanut butter, sugar, and vanilla; beat until light and fluffy. Add eggs, one at a time, beating well after each addition.
- In another bowl, combine flour, baking powder, and salt; stir into butter mixture alternately with milk. Pour into pan.
- Bake at 350 F until toothpick inserted in center comes out clean, about 1 hour and 15-30 minutes.
- Cool in pan 15 minutes on wire rack. Remove from pan. Cool completely on wire rack. Drizzle cake with Peanut Butter Frosting.
Frosting (Sometimes I make only half of this as it makes a LOT):
- In sauce pan over low heat, melt 1/2 cup each of peanut butter and corn syrup. Stir in 2 cups powdered sugar, 1 T. milk, and 1 t. vanilla; mix until smooth.
I used Smucker's Natural peanut butter and I didn't have a bundt pan, so I thought I'd just make a 9-inch, 2-layer cake. Well, I filled those pans to the brim (hoping that pound cake wouldn't rise very much) and had enough more for 5 cupcakes. I almost overflowed the cake pans. LOL. I think less there and 12 cupcakes would have been better. But I trimmed off the extra (which was really good dipped in Recipe #89207) and had a cute little cake. There was only enough (peanut butter) frosting to coat the tops of the layers, which was okay. I sprinkled some dry-roasted peanuts on top for decoration. I got many compliments on the cake! Reviewed for 1-2-3 Hit Wonders Tag.
I made these into cupcakes as well today with great results. This recipe produces a perfect peanut buttery cake that is extremly tasty. I baked these for about 10 minutes since I made them in mini muffins pans. This made the perfect bit sized treat for me! I topped them with a mixture of the frosting posted here and a chocolate butter cream on the others for those who did not want such an intense peanutty cake.
I used 1 and 1/2 cups of butter in stead of 1 cup I used 1 Cup of packed brown Sugar a 2 cups of white sugar in stead of 3 cups of white sugar…. Only thing I may have done differently is baked it at 325 and not 350. It made it rise higher than i expected and it was a little well done at 350 for 1hr 15 mins which is what the recipe called for bit all in all its absolutely amazing!!!!
RECIPE SUBMITTED BY
I am married to a military man for?25 years. We've lived in Illinois, Kansas, Japan, North Carolina, New Mexico, Spain, and Washington state. I grew up a military brat, too, and have lived in Kentucky, Florida, Maine, Germany, Holland, and South Carolina. I am now a SAHM of 2 children. I love to make and try new recipes. My mom was the one that primarily taught me how to cook and then I have taught myself to cook various other things via trial and error. I love sharing with others how to cook and ideas. :) I am an active part of our church - teaching SONday school, singing in choir, etc. I wouldn't be here if it weren't for my Lord and Savior Jesus Christ. He is my Rock and Salvation. I praise God for all that He has done for me. I love to meet new friends and enjoy talking about cooking, kids, etc. So feel free to drop me a Zmail! :)