BRAND WINNERPEANUTS, PEANUT BUTTER, PEANUT PRODUCTS-National Peanut Board

Anna Ginsberg, Austin, Texas
Recipe by Southern Living January 2007

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Recipe Summary

prep:
30 mins
bake:
1 hr 30 mins
cool:
1 hr 10 mins
chill:
2 hrs
total:
5 hrs 10 mins
Yield:
Makes 16 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Set prepared Filling aside.

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  • Grease a 12-cup Bundt pan with 2 Tbsp. shortening, and dust with 2 Tbsp. flour. Set pan aside.

  • Stir together 2 cups flour, salt, and baking soda in a medium bowl.

  • Beat 12 Tbsp. butter and next 3 ingredients at medium speed with an electric mixer 3 minutes or until fluffy. Beat in peanut butter and vanilla. Add eggs, 1 at a time, beating until blended after each addition. Gradually add flour mixture, beating at low speed until blended. Stir in 1/4 cup chopped peanuts.

  • Spoon one-third of batter into prepared Bundt pan. Carefully spoon Filling onto center portion of batter. (Filling should touch edges of pan as little as possible.) Spoon remaining batter over Filling.

  • Bake at 300° for 1 hour and 30 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan onto a wire rack, and cool 1 hour or until completely cool.

  • Drizzle Glaze evenly over top of cake, and sprinkle with remaining 1/2 cup chopped peanuts. Chill 2 hours. Serve chilled or at room temperature.