Peanut butter seems to be the one food item we associate with school children! Many children who take their lunch to school often are packed a peanut butter and jelly sandwich for lunch. Actually, peanut butter is a great source of protein and contains fats that are more healthy than fats that are in beef and other meat products. It's also less expensive than many meat products and though the price of it has increased in recent years, it's still a bargain.
If you take your lunch to work or school, or pack a lunch for yourself or your children, surprise them with a special peanut butter treat for dessert: "Peanut Butter Pound Cake". This is a cake that contains peanut butter in both the cake and icing. If you're not packing a peanut butter sandwich for lunch, then this would be a great treat to place in the lunchbox! It would also be a good treat to have around at home for the family to have for desserts or snacks.
This pound cake is made much like any other pound cake. It begins with creaming butter and sugar, along with peanut butter, which is a major step in making a good pound cake. It's at this stage where you can't overbeat. Then, in go the eggs. Still, you want the mixture to be light and fluffy. The dry ingredients are combined and added alternately with milk. It's here where you must be careful with how you mix the batter. Overmixing once the dry ingredients are added to the creamed mixture can result in some trouble: a cake that could fall, tunnels in the cake's texture, or even a dry cake. Once the flour goes in, mix only enough to incorporate the flour and the batter is smooth, but no longer.
The cake can be baked in one tube pan or two loaf pans, according to what you prefer. When it comes from the oven and has cooled, you ice it with a creamy peanut butter icing. Of course, you could omit the icing, but I find it makes the cake even better. The original recipe calls for 2 eggs to go in the icing. Because we're having to be careful with raw eggs due to salmonella contamination, you can use a refrigerated egg product, such as Egg Beaters. If you'd rather omit the eggs completely, you could do that and use additional evaporated milk in the icing to make it to where the icing is smooth and of a consistency to spread.
Sometime ago, I shared some peanut butter recipes that would be good lunchbox treats or after-school snacks. To get those recipes, follow this link:
Whether you're packing a lunch or just would like a special cake to have at home, open a jar of peanut butter and create this treat!
PEANUT BUTTER POUND CAKE
- 2 sticks butter, softened
- 1/2 cup creamy peanut butter
- 2 cups white sugar
- 1 cup brown sugar, packed
- 5 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup milk
- 1 tablespoon vanilla extract
Cream together the butter and peanut butter. Gradually add the sugars, creaming until fluffy. Add the eggs, one at a time. Beat completely after each one is added. Combine the dry ingredients. Combine the milk with the vanilla extract. Add the flour alternately with the milk mixture, beating until smooth each time. Begin and end with the flour mixture. Turn batter into one large tube pan or 2 8x4 loaf pans, either of which have been greased and floured. Bake at 325 degrees, 1 hour for the loaf pans and about 1-1/2 for the tube pan. Cake is done when the center springs back when lightly touched or when a toothpick inserted in the center comes out clean. Cool in the pan(s) for about 10 minutes, then turn out to cool completely. When cooled, frost with the Peanut Butter Icing:
- 1/2 stick butter, softened
- 1/3 cup creamy peanut butter
- 2 eggs (optional--see note below)
- a dash of salt
- 2 tablespoons evaporated milk
- 1 (1 lb.) box confectioner's sugar
Cream together the butter and peanut butter until smooth. Add the eggs, if using them. Add the salt and evaporated milk. Gradually beat in the confectioner's sugar until smooth.
Note: If eggs are omitted, use additional evaporated milk to make the frosting of a spreading consistency, about 1/4-1/3 cup.