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Nutrition Facts
Serving Size 1 (88g) Recipe makes 16 servings
Calories 356
Calories from Fat 184		(51%)
Amount Per Serving		%DV
	Total Fat 20.5g	31%
	Saturated Fat 10.5g	52%
	Monounsaturated Fat 6.4g
	Polyunsaturated Fat 2.0g
	Trans Fat 0.0g
Cholesterol 117mg		39%
Sodium 224mg		9%
Potassium 99mg		2%
Total Carbohydrate 38.8g		12%
	Dietary Fiber 0.9g	3%
	Sugars 25.9g
Protein 6.2g		12%
detailed view... how is this calculated?

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Peanut Butter Pound Cake

Recipe #60242 | 1½ hours | 10 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: spatchcock
Apr 18, 2003

SERVES 16 , 1 tube cake (change servings and units)

Ingredients

1 1/4 cups butter, softened
2 cups sugar
6 eggs
1 teaspoon vanilla
1/2 cup peanut butter
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup finely chopped peanuts (optional)

Directions

1
Cream butter and sugar until light.
2
Beat in eggs, one at a time, beating well after each.
3
Add vanilla, beat in peanut butter slowly.
4
Sift flour with baking powder and salt.
5
Stir into butter mixture, a little at a time, until well blended.
6
Grease a tube pan; pour batter in and bake 45 minutes at 350°F; reduce heat to 325°F and bake until cake tests done, 15 to 20 minutes longer.
7
Cool in pan on rack 10 minutes before removing to rack to cool completely.
8
If desired, sprinkle chopped peanuts on cake towards the end of baking while batter is still soft to give it a crunchy topping.

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Featured Reviews for This Recipe

From: kimngabe_mommy

On Jan 24, 2008

this was great! I used half white sugar, half Splenda and 3/4 cup peanut butter and glazed with Recipe # 180800. Wonderfully perfect peanut butter flavor!

0 people found this review helpful

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From: Tom&Candy

On Apr 7, 2006

This was pretty good... the kids gobbled it down. Candy's the peanut-butter-aholic and she found it wasn't as "peanut buttery" as she would have liked. Perhaps we can come up with some sort of peanut butter glaze or something Tom thought it was very good. We had leftovers smeared with Nutella... yummy!

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From: Mirj

On Jul 31, 2003

Oh wow! A major diet breaker and worth every bite! I used creamy peanut butter, and then upped crushed peanuts to 1/2 a cup! This makes a dense cake, very rich, and a little piece goes a long, long way! Even better the next day with some Nutella spread on it! Thanks meow!, this was worth falling of the wagon!

3 people found this review helpful

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From: Ang11002

On Mar 7, 2005

MMM, this pound cake was very moist and yummy. I thought 1/2 a cup of peanut butter would be too little to give it that taste but I was wrong. Thanks for an easy recipe!