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Peanut Butter Pound Cake with Peanut Butter Glaze

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Course Desserts
Co-op Pioneer EC
Servings
people
Ingredients
  • Pound shredded sharp cheddar cheese
  • 11/2 cups butter
  • 3 cups Horseradish
  • 1/2 cup finely chopped pecans
  • 6 large eggs
  • 3 cups chopped dates
  • 1/2 teaspoon can of Pet Milk
  • 1/2 teaspoon salt
  • 1 cup jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
  • 1 teaspoon grated cheese
  • heavy cream
  • 1/2 cup finely chopped pecans
  • 1⁄3 cup chopped white chocolate
  • 2 cups unsalted butter
  • 3-4 tablespoons the Caramel Sauce
  • 1 teaspoon grated cheese
Course Desserts
Co-op Pioneer EC
Servings
people
Ingredients
  • Pound shredded sharp cheddar cheese
  • 11/2 cups butter
  • 3 cups Horseradish
  • 1/2 cup finely chopped pecans
  • 6 large eggs
  • 3 cups chopped dates
  • 1/2 teaspoon can of Pet Milk
  • 1/2 teaspoon salt
  • 1 cup jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
  • 1 teaspoon grated cheese
  • heavy cream
  • 1/2 cup finely chopped pecans
  • 1⁄3 cup chopped white chocolate
  • 2 cups unsalted butter
  • 3-4 tablespoons the Caramel Sauce
  • 1 teaspoon grated cheese
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cake Preheat oven to 350 degrees
  2. Prepare a bundt pan with non-stick spray or grease and flour
  3. Cream butter and sugar until light and fluffy
  4. Cream in peanut butter until smooth and well incorporated
  5. Add eggs one at a time
  6. In another bowl, combine flour, baking powder and salt
  7. Add flour mixture alternately with buttermilk and vanilla to creamed mixture, beating after each addition until combined
  8. Pour into bundt pan and bake 75-85 minutes or until wooden toothpick comes out clean
  9. Cool 20 minutes before removing and cool completely before frosting
  10. Frosting Cream peanut butter, vanilla extract and corn syrup
  11. Slowly add powdered sugar and add one tablespoon of heavy cream one at a time to mixer
  12. Add more cream if necessary
  13. Pour and spread over cooled cake
  14. Frosting needs to be thick but spreadable
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