peanut butter pound cake

★★★★★ 1 Review
hellchell1 avatar
By Patsy Fowler
from Anderson, SC

here's a great pound cake this recipe my aunt gave to me i made it the other day it didn't last a day it got gone

serves 6-8
prep time 20 Min
cook time 1 Hr

Ingredients

  • 1 c
    butter, softened
  • 2 c
    sugar
  • 1 c
    brown sugar, lightly packed
  • 1/2 c
    peanut butter creamy or crunchy
  • 5
    eggs room temperture
  • 1 Tbsp
    vanilla extract
  • 3 c
    all purpose flour
  • 1/2 tsp
    baking powder
  • 1/2 tsp
    salt
  • 1/4 tsp
    baking soda
  • 1 c
    milk
  • PEANUT BUTTER FROSTING
  • 1/2 c
    butter, softened
  • 1 c
    peanut butter creamy
  • 2 c
    powdered sugar
  • ilk amount varies based on consistency desired
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How To Make

  • 1
    Preheat oven to 325. Prepare a large tube or bundt pan by greasing and flouring it. Set pan aside.
  • 2
    Only fill your bundt or tube pan up about 3/4 full. It will run over if you put all the batter into the pan. Don't let the extra batter go to waste though make some muffins or a small loaf.
  • 3
    In a large bowl mix flour, baking powder, salt and baking soda. Set aside.
  • 4
    In a medium bowl cream together butter and sugar until fluffy. Add the brown sugar and peanut butter and continue mixing.
  • 5
    Add the eggs one at a time. Wait until one egg is fully mixed in before adding the next one. Add vanilla.
  • 6
    Add the dry ingredients and the milk to the creamed mixture. Alternate between the flour mixture and the milk using about a 1/4 of the ingredient at a time. Always begin and end with the dry ingredients. Mix completely.
  • 7
    Pour batter into the prepared pan and bake for 60-70 minutes. Start checking to see if is done at 60 minutes using a wooden toothpick.
  • 8
    Continue checking every 5 minutes to make sure it does not overcook. When the toothpick comes out clean the cake is done.
  • 9
    Remove from the oven and let sit for 15 minutes. Then remove it from the cake pan and cool completely on a wire rack. Dust with powdered sugar or frost as directed.
  • 10
    Note that this recipe makes a large cake. For smaller pound cakes use loaf pans or even mini bundt cake molds. Adjust the cooking time accordingly since they will not need as much time to bake.
  • 11
    For the frosting cream butter and peanut butter. Add powdered sugar and milk while mixer is set on low. Add the milk 1 tablespoon at a time until you are happy with the consistency. Pour over the top of the cake.
  • 12
    For chocolate peanut butter frosting melt 4 ounces of semisweet chocolate squares. Cool slightly and add to the butter and peanut butter mixture. Proceed with the rest of the instructions.
  • 13
    Don't worry if the frosting is to thick or thin just add small amounts of milk to the thin or powdered sugar to thicken.

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