Peanut Butter Pound Cake with Peanut Butter Glaze
25Prep Time Minutes
130Total Time Minutes
12Number of Ingredients
PAM® Original No-Stick Cooking Spray
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup Peter Pan® Creamy Peanut Butter
1/2 cup Parkay® Original-stick, softened
3 cups granulated sugar
6 large eggs
1-1/2 teaspoons vanilla extract
1-1/2 cups sifted confectioners' sugar
1/4 cup reduced fat (2%) milk
1/4 cup Peter Pan® Creamy Peanut Butter
1/2 teaspoon vanilla extract
1/2 cup chopped honey roasted peanuts
|% Daily Value|
|Total Fat||26 g||40%|
|Saturated Fat||5 g||25%|
|Dietary Fiber||3 g||12%|
|Vitamin A||340 iu||7%|
Preheat oven to 325°F. Spray 10-cup tube pan with cooking spray.
POUND CAKE: Combine flour, baking powder, and salt in medium bowl. Set aside. Place 1 cup peanut butter and margarine in large bowl; beat with electric mixer at medium speed, about 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears. Gradually add flour mixture, beating well. Stir in 1-1/2 teaspoons vanilla. Pour batter into prepared tube pan. Bake 1 hour and 20 minutes to 1 hour and 25 minutes or until long wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 to 15 minutes; remove from pan, and cool completely on wire rack.
PEANUT BUTTER GLAZE: Place confectioner’s sugar, milk, 1/4 cup peanut butter and 1/2 teaspoon vanilla in medium bowl; whisk together until creamy.
Drizzle cooled cake with glaze; sprinkle evenly with peanuts.
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