Grandma's Peanut Butter Pound Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Cake
1 cup butter, softened
2 cups sugar
1 cup light brown sugar, lightly packed
1 1/4 cups unsalted butter softened
1/2 cup peanut butter, creamy or crunchy
5 eggs, room temperature
1 tbsp vanilla
3 cups flour, all purpose
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 cup milk, whole or low fat
Glaze
2 1/2 cups powdered sugar
2 tbsp. peanut butter
1tbsp. milk
1 tsp vanilla
Garnish with chopped peanuts
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Directions: |
Directions:Preheat the oven to 325°. Prepare a large tube or bundt pan by greasing and flouring it. Set pan aside.
In a large bowl, mix flour, baking powder, salt and baking soda. Set aside.
On medium speed, cream together butter and sugar until fluffy. Add the brown sugar and peanut butter and continue mixing. Add the eggs, one at a time. Wait until one egg is fully mixed in before adding the next one. Add vanilla.
Add the dry ingredients and the milk to the creamed mixture. Alternate between the flour mixture and the milk, using about a fourth of the ingredient at a time. Always begin and end with the dry ingredients. Mix completely.
Bake in a preheated oven for 1-1 1/2 hour till cake testes done and toothpick comes out clean, Cool for 15 minutes then turn out on to a cake plate. Mix powdered sugar with milk and peanut butter an vanilla to make a glaze. Drizzle over the pound cake. Sprinkle with chopped nuts. |
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Number Of
Servings: |
Number Of
Servings:16 Servings |
Preparation
Time: |
Preparation
Time:1-2 hours including cooling time. |
Personal
Notes: |
Personal
Notes: This recipe makes a large cake and I use a large bundt pan. Only fill your bundt/ tube pan up about 3/4 full. Don’t let the extra batter go to waste though, make some muffins or a small loaf.( You can substitute Splenda Baker's Blend and Splenda Brown Sugar Blend for the regular sugar for Us diabetics,)
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