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Print This Delicious and Healthy Peanut Butter Pound Cake Recipe

Double Peanut Butter Pound Cake Recipe

(Source: The National Peanut Board)

I have no idea when national peanut butter day is! This is certainly what I am serving when I find out though. Elegantly adorned or fancy-free, this peanut butter pound cake suits any occasion.

1 cup Butter, softened
3/4 cup Creamy peanut butter
3 cups Granulated sugar
2 tsp Vanilla extract
5 Eggs
3 cups All-purpose flour
1/2 tsp Baking powder
1/2 tsp Salt
1 cup Milk

Peanut Butter Frosting:

In saucepan over low heat, melt 1/2 cup each, peanut butter and light corn syrup.
Stir in 2 cups powdered sugar, 1 tablespoon milk, and 1 teaspoon vanilla, mix until smooth.

Oven Temp ~ 350°
Baking Time ~
Pan Type ~ 10 inch tube pan
Preheat oven to 350 degrees F., grease and flour a 10-inch tube pan.

In a large mixing bowl, combine the butter, peanut butter, sugar and vanilla, beat until light and fluffy. Add the eggs one at a time, beating well after each addition.

In another bowl, combine the flour, baking powder and salt; stir into butter mixture alternately with milk. Pour peanut butter batter into prepared pan. Bake Double Peanut Butter Pound Cake until a wooden pick inserted in center comes out clean.

Cool in pan 15 minutes on a rack. Remove from pan. Cool completely on wire rack before drizzling with Peanut Butter Frosting. To decorate, sprinkle peanut butter pound cake with chopped peanuts.

16 Servings
Nutrition facts:
Serving Size 117 g
Calories 432
Calories from Fat 176
Total Fat 19.5g 30%
Saturated Fat 9.2g 46%
Cholesterol 83mg 28%
Sodium 237mg 10%
Total Carbohydrates 58.7g 20%
Dietary Fiber 1.4g 5%
Sugars 39.6g
Protein 7.8g
Vitamin A 8% • Vitamin C 0% • Calcium 3% • Iron 9%



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User Comments

GO AHEAD AND BAKE,

Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!