Sunday, January 23, 2011

Day 23 - Peanut Butter Pound Cake


Peanut Butter Pound Cake

1 Cup of butter, softened / 226 grams
1 Cup Creamy Peanut Butter / 256 grams
3 cups Sugar / 603 grams
5 eggs / 55 each ± 275 grams ±
2 tsp. pure vanilla extract / 14 grams
3 cups of Cake Flour / 465 grams / @155 per cup/
1/2 tsp. baking powder / 3.4 grams
1/2 tsp. salt / 3.5 grams
1 Cup milk / 246 grams

Icing:
12 oz. premium semi-sweet chocolate chips / 340 grams
3/4 Cup of heavy cream / 177.375 grams / that's @ 236.5 per cup.

Lightly grease and flour a 10-inch tube pan and set aside. In a large bowl, cream together the butter and peanut butter. Add the sugar and beat until light in color. Add the eggs, one at a time, mixing well after each addition. The mixture will be light in and fluffy. Add the vanilla.

In a smaller bowl sift together the flour, baking powder and salt. Gradually add to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix the batter until smooth and creamy. Pour into the cake pan. Place in a COLD oven. Set the oven temperature to 325 degrees F. and bake until a tester inserted in the cake comes out clean, about 1 hour and 35 minutes. If you choose to preheat the oven, bake for 1 hour and 25 minutes. Please note that all ovens are different, so check the cake's progress after 1 hour and 10 minutes. Let cake cool in the pan for 30 minutes before turning out on a rack and cool completely before icing.

For the icing: Place the chocolate chips in a small mixing bowl. Heat the cream in a heavy-bottomed saucepan until boiling. Pour over the chocolate chips and stir until creamy and smooth. Let cool for 2-3 minutes. Brush any loose crumbs from the cake. Place the cooling rack on a clean baking sheet to catch the drips. Pour the icing evenly over the cake, allowing it to cascade and cover the cake. Move the cake rack to another clean baking sheet. Scrape the drips from the first baking sheet, reheat and pour over cake.

Baking time: 1 hr 25 min. - 1 hr. 35 min.
Note: Can also use Skippy Roasted Honey Nut peanut butter or other types

This recipe is from the Penzy's Catalog. It's a recipe by Patty Wise Noble.
Recipe from: Mama at NCT


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