THE BEST OLD FASHIONED PEANUT BUTTER POUND CAKE.

If you’re a peanut butter lover like I am, this is the cake for you.

This recipe has been around in my life for a long time. It came from an old southern cookbook I was given in my early 20s, and it’s one of those things I’ve made enough now that I don’t really think about it. It just gets pulled out for certain occasions, birthdays, holidays, moments where you want something familiar and a little indulgent.

The cake itself is dense and moist with a slightly crisp edge, which is my favorite part. And the icing is basically peanut butter, butter and powdered sugar, so there’s not much to argue with there.

The recipe is credited to Elizabeth Smith of Bethpage. I don’t know her, but if I’m remembering correctly, the cookbook was compiled by a community in my hometown of Concord, North Carolina, possibly church related. It’s the kind of cookbook that’s been used a lot, pages worn, a few spots here and there and this is one of the recipes that got a lot of attention.

The process is pretty straightforward. Nothing complicated, just the usual pound cake process. It takes a little time in the oven, but it’s worth it. If you make it, I’d love to hear how it turns out.

And I notice this with recipes like this, the ones you return to over and over, there’s something in that repetition. It’s not that different from how I work in the studio, returning to the same materials, the same ideas. If you’re curious, you can see more of that here.

xx,

Michel

THE BEST OLD FASHIONED PEANUT BUTTER POUND CAKE

Serves: 8-10 Cooking Time: 80 minutes

INGREDIENTS

• Cake:

• 1 cup butter (2 sticks room temperature)

• 1/2 cup peanut butter

• 2 cups granulated sugar

• 1 cup brown sugar

• 5 eggs (room temperature)

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1/4 teaspoon baking soda

• 1 cup milk (room temperature)

• 1 tablespoon vanilla extract

• 3 cups all-purpose flour

• Icing:

• 1/3 cup peanut butter

• 3 tablespoons butter

• 1 1/2 tablespoons vanilla extract

• About 3/4 box powdered sugar (mine ended up being about 2 3/4 – 3 cups)

• Milk

INSTRUCTIONS

Cake:

1. Cream together butter and peanut butter.

2. Add sugars, mixing well.

3. Add eggs one at a time, mixing after each addition.

4. Add vanilla extract.

5. Mix dry ingredients separately.

6. Add dry ingredients alternately with milk to butter, egg, sugar mixture, ending with dry ingredients.

7. Pour into a large greased and floured tube pan.

8. Bake in 325 degree oven for 80 minutes.

9. Cool slightly then remove from pan.

10. Ice after cake has completely cooled.

Icing:

1. Mix peanut butter, butter and vanilla.

2. Gradually add in powdered sugar.

3. Add enough milk to make icing spreadable.

4. Ice cake.