Plantation Peanut-Butter Cake

Plantation Peanut-Butter Cake

Today’s recipe is from McCall’s magazine. Easy, flavorful, quick. Easy cake to make with not too many ingredients and quick to bake in just 25 minutes. The secret to fast mixing of the batter and icing is to have butter, peanut butter, and cream cheese at room temperature. This cake is not overly sweet as 1 cup of granulated sugar is sufficient. And the icing has 2 cups of confectioners sugar (many recipes call for 4 cups). Great peanut butter flavor! This recipe is a keeper!!

Yields: 12 servings



  1. Make cake: Preheat oven to 350 degrees F. Grease 2 (9-in.) round cake pans. Line bottoms with waxed paper; grease. Dust with flour; tap out excess. In bowl, mix cake flour, baking powder, salt and allspice. Sift onto sheet of waxed paper.
  2. In large bowl of electric mixer, at medium speed, beat butters until smooth. Beat in sugars; beat 3 minutes or until fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. At low speed, beat in flour mixture (in fourths) alternately with milk (in thirds), beginning and ending with flour mixture and beating just until blended. Stir in 1/2 cup chopped peanuts; spread into pans.
  3. Bake cake layers 25 to 30 minutes or until cake tester inserted in center of each comes out clean; cool in pans on racks 10 minutes. Invert onto racks; remove pans and paper. Invert layers again; cool completely.
  4. Make icing: In large bowl, with mixer at medium-high speed, beat butter and cream cheese until fluffy. Beat in peanut butter and vanilla. At low speed, beat in confectioners' sugar. Use to fill and frost cake.
  5. Pat remaining chopped peanuts onto sides. Pipe 6 concentric chocolate rings on top; with pick, pull icing toward edges of cake. Decorate with "flowers" made with peanut petals. Pipe chocolate into center of each of the flowers to hold petals together.