President Carter Peanut Butter Pound Cake
Recipe: #44546
May 03, 2025
Categories: Desserts, Cakes, Tube/Bundt, Peanut, Southern, Butter/Margarine, more
"This dessert was attributed to First Lady Rosalynn Carter. Recipe by: Atlanta Journal/Constitution Newspaper Was prettiest in fluted Bundt cake pan with peanut butter glaze others said the peanuts fall off when baked on cake. Some thought the cake was dry because the addition of peanut butter as does that sometimes. Buttermilk or sour cream is supposed to counter act that."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (320.5 g)
- Calories 960
- Total Fat - 60.9 g
- Saturated Fat - 31.7 g
- Cholesterol - 784.7 mg
- Sodium - 733.9 mg
- Total Carbohydrate - 76.3 g
- Dietary Fiber - 1.4 g
- Sugars - 50.8 g
- Protein - 28.1 g
- Calcium - 168 mg
- Iron - 3.9 mg
- Vitamin C - 0 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan and line with parchment paper.
Step 2
Combine sugar and butter in a large bowl and beat with an electric mixer until light and creamy.
Step 3
Beat in eggs one at a time, beating well after each addition.
Step 4
Add vanilla extract.
Step 5
Beat in peanut butter slowly.
Step 6
Sift flour, baking powder, and salt together in a bowl.
Step 7
Mix into the butter mixture, a little at a time, until batter is well blended.
Step 8
Pour batter into the prepared tube pan.(Or greased floured Bundt pan )
Step 9
Bake in the preheated oven until golden, about 45 minutes.
Step 10
Sprinkle peanuts on top. (Or glaze and top with peanuts)
Step 11
Reduce oven temperature to 325 degrees F (165 degrees C).
Step 12
Continue baking until a toothpick inserted into the center comes out clean, 15 to 20 minutes more.
Step 13
Cool cake in the pan for 10 minutes.
Step 14
Invert onto a wire rack and let cool completely.
Tips
No special items needed.
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