The best delicious Carter Peanut Poundcake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Carter Peanut Poundcake recipe today!
Hello my friends, this Carter Peanut Poundcake recipe will not disappoint, I promise! Made with simple ingredients, our Carter Peanut Poundcake is amazingly delicious, and addictive, everyone will be asking for more Carter Peanut Poundcake.
What Makes This Carter Peanut Poundcake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Carter Peanut Poundcake.
Ready to make this Carter Peanut Poundcake Recipe? Let’s do it!
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1 1/4 c Butter; softened
2 c Granulated sugar
6 Eggs; at room temperature
1/2 c Creamy peanut butter
2 c All-purpose flour
1/4 c Finely chopped roasted
-peanuts
Preheat oven to 350 degrees. Grease and flour a 10-inch tube pan or two
9-by-5-inch loaf pans. Set aside.
In the large bowl of an electric mixer on medium speed, beat together the
butter and sugar until light and fluffy. Add eggs, one at a time, beating
well after each addition. Using a spatula, scrape down the sides of the
bowl, as necessary. On low speed, blend in the peanut butter and flour.
Pour into prepared pan(s). Bake on center rack of oven until a cake tester
inserted into the center cornea-out clean (50 to 60 minutes if using loaf
pans or 1 hour to 1 hour, 15 minutes, if using tube pan). After 15 minutes
of baking, sprinkle chopped peanuts onto the batter to give cake a crunchy
topping. Remove from oven and cool in pan on wire rack for 10 minutes.
Remove from pan and cool completely on wire rack.
MC Busted by Martha Hicks
Per serving: 290 calories. 17 grams fat 95 milligram cholesterol, 138
milligrams sodium
NOTE: The heyday of peanut recipes was undoubtedly the late 1970s, when the
most famous peanut farmer in history, Jimmy Carter, occupied the White
House. This dessert was attributed to first lady Rosalynn Carter.
Yields
20 Servings
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