THE BEST OLD FASHIONED PEANUT BUTTER POUND CAKE

If you're a peanut butter lover like I am, this is the cake for you! A family favorite from an old southern cookbook given to me in my early 20s, this peanut butter pound cake gets requested time and time again for birthdays and special occasions at our house. We've even worked it into our holiday baking rotation too. It's my mom's favorite cake so I usually bake it for her birthday in October.

For this recipe, you use peanut butter for both the cake and the icing. The pound cake has a nice, dense, moist texture with a more crunchy outer edge. And for the icing, it's basically peanut butter, butter and powdered sugar. I mean, what's not to love about that? The mixing is pretty straight forward and the baking time typical of a pound cake, and well worth the wait.

The recipe is authored by Elizabeth Smith of Bethpage. I do not know her, but if my memory serves me correctly this cookbook was complied by a community in my hometown of Concord, NC. It may have even been church related. I received the cookbook as a gift in my early days of cooking and baking. As you can see from the image below, this has been a well used and loved resource over the years.

I hope you enjoy this cake as much as we do. Please drop me a note letting me know how your cake turns out. Happy baking!

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THE BEST OLD FASHIONED PEANUT BUTTER POUND CAKE

Serves: 8-10 Cooking Time: 80 minutes

INGREDIENTS

• Cake:

• 1 cup butter (2 sticks room temperature)

• 1/2 cup peanut butter

• 2 cups granulated sugar

• 1 cup brown sugar

• 5 eggs (room temperature)

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1/4 teaspoon baking soda

• 1 cup milk (room temperature)

• 1 tablespoon vanilla extract

• 3 cups all-purpose flour

• Icing:

• 1/3 cup peanut butter

• 3 tablespoons butter

• 1 1/2 tablespoons vanilla extract

• About 3/4 box powdered sugar (mine ended up being about 2 3/4 – 3 cups)

• Milk

INSTRUCTIONS

Cake:

1. Cream together butter and peanut butter.

2. Add sugars, mixing well.

3. Add eggs one at a time, mixing after each addition.

4. Add vanilla extract.

5. Mix dry ingredients separately.

6. Add dry ingredients alternately with milk to butter, egg, sugar mixture, ending with dry ingredients.

7. Pour into a large greased and floured tube pan.

8. Bake in 325 degree oven for 80 minutes.

9. Cool slightly then remove from pan.

10. Ice after cake has completely cooled.

Icing:

1. Mix peanut butter, butter and vanilla.

2. Gradually add in powdered sugar.

3. Add enough milk to make icing spreadable.

4. Ice cake.