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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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My aunt clipped this from the newspaper years ago. Ingredients:
3/4 cup butter (1 1/2 sticks) |
1/4 cup creamy peanut butter |
4 eggs |
1/2 cup buttermilk |
2 cups sugar |
3 teaspoons baking powder |
3 cups flour, sifted |
1 teaspoon vanilla |
1/2 cup water |
Directions:
1. Let butter, peanut butter, eggs and buttermilk come to room temperature for easy mixing - butter should be vey soft.
2. Grease and flour a 12-cup Bundt pan or a 10 inch tube pan. Preheat oven to 350 degrees.
3. Cream butter, peanut butter and eggs; add buttermilk and cream throughly.
4. Add remaining ingredients. Beat a low speed with electric mixer for 30 seconds, then at medium speed for 2 minutes, scraping sides of bowl often. Pour into prepared pan.
5. Bake at 350 degrees for 45 minutes, then lower heat to 325 degrees and bake 20 minutes more or until top springs back when lightly pressed with fingertips.
6. Cool on wire rack 10 minutes. Turn out and cool completely before frosting.
7. PEANUT BUTTER TOPPPING: Combine 1/4 cup creamy peanut butter, 1 cup powdered sugar and 4 to 5 T. buttermilk.
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