Today is National Peanut Butter Lovers Day!!
I think I've established my love for peanut butter already. For those of you just tuning in: I LOVE PEANUT BUTTER!! Maybe it's my low-iron count. Maybe it's my nuttiness that draws me to the nutty. I don't know. I just love it!!
So, I scoured my recipes, but I already posted a couple of them, and the ones I haven't yet I didn't have the necessary ingredients to make. Boo! A thorough scouring of the internets was warranted! But then, I was saved by Mr. Food! His Facebook page was posting a peanut butter recipe for every 100 likes they got today! Yay! I just had to wait for one I had the stuff for!
I didn't have to wait for long. This pound cake was the first one they put up!
I did discover the peanuts I had on hand were stale. I didn't know that could happen! Lesson learned! Don't save the peanuts for anything; eat them right away! Got it!
Of the two loaves I made, one burned slightly on the bottom, but that was easily cut away. The other one, well:
Simply fantastic cake! Just enough peanut butter to satisfy even the biggest fan's cravings, yet subtle enough to not be overkill. You could even put some of your favorite jelly or jam and make it a PB & J cake! Fun times!
2 1/2 sticks of butter, softened
2 cups sugar
1/2 cup creamy peanut butter
2 cups all-purpose flour
1/4 cup chopped roasted peanuts
1. Preheat oven to 350 degrees F. Coat two 9x5 inch loaf pans with cooking spray.
2. In a large bowl, combine butter and sugar; beat with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the peanut butter and the flour.
3. Spread equal amounts of mixture into prepared loaf pans. Bake for 20 minutes.
4. Remove loaves from oven and sprinkle with equal amounts of chopped peanuts. Return to oven and bake 30-35 more minutes or until a toothpick inserted in center comes out clean.
5. Allow to cool slightly before removing from pans and place on a cooling rack to cool completely before slicing.