Recipes from the archives: Double Peanut Butter Pound Cake

Did you know the Statesman-Examiner used to frequently run mouth watering palatable recipes?
Here’s one from the pages of the Dec. 27, 2000 issue of the Statesman-Examiner:

Double Peanut Butter Pound Cake — an easy-does-it dessert that takes the cake.

This recipe, originally from the National Peanut Board, promises to be the ultimate dessert for peanut lovers.


1 cup butter, softened
3/4 cup creamy peanut butter
3 cups sugar
2 teaspoons vanilla
3 eggs
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup milk

Heat over to 350 degrees Fahrenheit. Grease and flour a 10-inch tube pan. In a large mixing bowl, combine better, peanut butter, sugar and vanilla; beat until light and fluffy. Add eggs, one at a time, beating well after each addition.

In another bowl, combine flour, baking powder and salt; stir into butter mixture alternately with milk. Pour into greased and floured pan. Bake at 350 degrees Fahrenheit until toothpick inserted into center comes out clean. It should take roughly 1 hour and 15 minutes.

Cool in pan for 15 minutes then remove the cake from pan.

To make the peanut butter frosting, use a saucepan over low heat to melt 1/2 cup peanut butter and 1/2 cup light corn syrup. Stir in 2 cups of powdered sugar, 1 tablespoon milk and 1 teaspoon vanilla; mix until smooth.

Drizzle cake with peanut butter frosting.

Makes about 12 servings.