Being at our daughters house the last two days, gives me the chance to do baking. With 3 grandchildren in the house (plus a son-in-law that has the baking pans and mixer out on the cabinet when we walk through the door), it is exciting to try new recipes that I have found the last weeks, but because we were packing, have not had the chance to bake..
This is from the new Southern Lady Magazine that I am finally having time to look through. What a perfect little cake to serve at Bridal or Baby Spring showers.
Makes 1 9″ cake
2 cups sugar
1 cup butter, softened
1/2 cup creamy peanut butter
5 large eggs
1/2 cup half & half
1 teas vanilla
2 1/2 cups flour
1/2 teas salt
1 (10 oz) bag peanut-butter morsels
1 (8 oz) package cream cheese, softened
1/4 cup honey
2 tables heavy whipping cream
Garnish: chopped peanuts, honey
Preheat oven to 300. Spray a bundt pan with Pam with flour.
In a large bowl, combine sugar, butter and peanut butter. Beat at medium speed with mixer until fluffy. Add eggs, one at a time, beating well after each addition. Add half & half and vanilla, beating to mix well.
In a small bowl, sift together the flour and salt. Gradually add flour mixture to sugar mixture. Beat to mix well. Stir in peanut butter morsels. Spoon batter into prepared pan. Bake for 1 hour and 10 minutes or until cake tests done when wooden pick inserted in middle comes out clean. (Might take a little longer than the time listed).
Loosely cover with foil the last 20 or so minutes of baking time to prevent excess browning. Let cool in pan for 10 minutes. Remove from pan to a wire rack to cool.
In small bowl, combine cream cheese, honey and whipping cream. Beat until smooth. Drizzle over cooled cake. Garnish with chopped pecans and a little honey if desired.
*Since the cake is baked in a bundt pan, after cake is cooled and drizzle had time to dry, you might like to place a small glass of edible flowers in the middle of cake to serve.