Recipe for cooking peanut butter pound cake

Desserts to Go with Coffee and Tea :: Buttery Pound Cakes

Peanut Butter Pound Cake

1 1/4 c. (2 1/2) sticks butter
2 c. sugar
6 eggs
1 tsp. vanilla extract or flavoring
1/2 c. peanut butter, smooth or crunchy
2 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/3 c. peanuts, finely chopped (optional)

Cream butter and sugar until light yellow. Beat in eggs, one at a time, until thoroughly blended. Add vanilla extract or flavoring and slowly beat in peanut butter.

Sift flour with baking powder and salt. Add flour mixture, a little at a time, until well blended.

Line a 9- or 10-in. tube pan on the bottom with wax paper. Spoon in batter and bake at 350 degrees F for 45 mins..

Reduce heat to 325 degrees F and bake 15 to 20 mins. longer, until cake tests done.

Cool in pan on wire rack for 10 mins., then remove from pan and cool cake completely. If desired, toward the end of baking, while cake is still soft, sprinkle about 1/3 c. finely chopped peanuts onto batter to give it a crunchy topping.