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Recipe : Entry # 7233
Shari Lowery
Recipe Title
Peanut Butter Pound Cake with Peanut Butter Glaze
Recipe Theme
Pioneer EC
Pound Cake:
11/2 cups butter
3 cups granulated sugar
1/2 cup creamy peanut butter
6 large eggs

3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract

1/2 cup creamy peanut butter
1⁄3 cup corn syrup
2 cups powdered sugar

3-4 tablespoons heavy cream
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Prepare a bundt pan with non-stick spray or grease and flour. Cream butter and sugar until light and fluffy. Cream in peanut butter until smooth and well incorporated. Add eggs one at a time. In another bowl, combine flour, baking powder and salt. Add flour mixture alternately with buttermilk and vanilla to creamed mixture, beating after each addition until combined. Pour into bundt pan and bake 75-85 minutes or until wooden toothpick comes out clean. Cool 20 minutes before removing and cool completely before frosting.

Cream peanut butter, vanilla extract and corn syrup. Slowly add powdered sugar and add one tablespoon of heavy cream one at a time to mixer. Add more cream if necessary. Pour and spread over cooled cake. Frosting needs to be thick but spreadable.