Best Cooks Series

Highlighted foods & great cooks

  
Nancy Wooten

Some of the greatest recipe finds come accidentally. East Bend is renowned for its Beef Bundle fundraisers and this recipe was one of the scrumptious desserts made by the beef masters’ wives to sell at their most recent event. “You always hope for the best when you are selling it!” says Nancy Wooten who generously shared her tasty peanut butter pound cake recipe. This cake freezes well. Remember to frost after thawing.

Peanut Butter Pound Cake
2 sticks margarine or butter
2 c. sugar
1 c. brown sugar
1/2 c. peanut butter
6 eggs
3 c. flour
1/2 t. baking powder
1/2 t. salt
1/4 t. soda
1 c. milk
2 t. vanilla

Frosting
1 stick butter or margarine
1/2 c. peanut butter
3 c. confectioners’ sugar
4 T. milk
1/2 t. vanilla

CAKE: Cream together butter, sugars, peanut butter.
Add eggs, one at a time, blending well after each. Mix flour, baking powder, salt, soda. Add dry mixture alternately with milk and vanilla. Bake in a large greased/floured tube pan at 325°F for 1 1/2 hours or until cake tests done.
Cool and frost.

FROSTING: Cream butter and peanut butter. Add sugar alternately with milk and beat until fluffy. Stir in vanilla.