Recipe - Carter Peanut Poundcake

1 One fourth cup Butter; softened
2 cup Granulated sugar
6 Eggs; at room temperature
One half cup Creamy peanut butter
2 cup Allpurpose flour
One fourth cup Finely chopped roasted
peanuts

Preheat oven to 350 degrees. Grease and flour a 10inch tube pan or two
9by5inch loaf pans. Set aside.

In the large bowl of an electric mixer on medium speed, beat together the
butter and sugar until light and fluffy. Add eggs, one at a time, beating
well after each addition. Using a spatula, scrape down the sides of the
bowl, as necessary. On low speed, blend in the peanut butter and flour.
Pour into prepared pan(s). Bake on center rack of oven until a cake tester
inserted into the center corneaout clean (50 to 60 minutes if using loaf
pans or 1 hour to 1 hour, 15 minutes, if using tube pan). After 15 minutes
of baking, sprinkle chopped peanuts onto the batter to give cake a crunchy
topping. Remove from oven and cool in pan on wire rack for 10 minutes.
Remove from pan and cool completely on wire rack.

MC Busted by Martha Hicks

Per serving: 290 calories. 17 grams fat 95 milligram cholesterol, 138
milligrams sodium

NOTE: The heyday of peanut recipes was undoubtedly the late 1970s, when the
most famous peanut farmer in history, Jimmy Carter, occupied the White
House. This dessert was attributed to first lady Rosalynn Carter.

Recipe by: Atlanta Journal/Constitution Newspaper

Posted to MCRecipe Digest V1 #923 by "Nitro_II "
Nitro_II@classic.msn.com on Nov 26, 97