Sunday, April 12, 2015

Recipe: My Peanut Butter-Spice Layer Cake Is a Sweet Temptation You Won’t Be Able to Resist!


If you like a great simple cake, prepare to get excited.  Today I have the most exotic and delicious peanut butter cake with cloves and cinnamon that you will ever taste that is also easy to make.  Something else to cheer about is my recipe doesn’t call for fancy cake flour and uses plain, all-purpose flour, yet turns out fine-textured and light as a feather.  Top this cake with a fluffy whipped cream type of vanilla icing such as my special occasion bakery frosting and you increase your pleasure factor beyond belief!



My Peanut Butter-Spice Layer Cake, unfrosted.jpeg
This is  what one layer of my Peanut-Butter Spice Layer Cake looks like unfrosted.  


Instead of butter, you can use shortening or margarine as long as it is not labeled spread. Spread has too much water and will work for baking or in the above cooked bakery frosting. The recipe is linked below for you.  

Enough of my rattling on, here is the recipe!  


My Peanut-Butter Spice Layer Cake

2 cups sifted flour
3 teaspoons of baking powder, leveled
½ teaspoon of salt
½ teaspoon of ground cloves
½ teaspoon of ground cinnamon
1 tablespoon of vanilla
½ cup of creamy peanut butter
½ cup or 1 stick of butter or margarine
1-1/2 cups brown sugar, firmly packed (light or dark)
2 large eggs
1 cup of milk

Cream the butter, peanut butter, and sugar thoroughly before beating in the eggs, one at a time.

Sift the flour twice before adding the rest of the dry ingredients of sugar, baking powder, salt, spices in a separate mixing bowl.

Measure out your cup of milk and vanilla next.

Now gradually add some of the flour mixture to the creamed mixture and beat with your electric mixture. Alternate with milk, then continue to add more of the flour mix, beating through until everything is incorporated into your cake batter.

You will need to well grease  two  8"-5/8" x 1 ½“ layer cake pans.  I like to cut out two pieces of wax paper to fit the bottom of each pan.  This makes removing that cake without it coming apart so much easier.

Bake in a 350-degree oven for about 25-30 minutes, depending on how your oven is regulated.  Test with a cake tester, tooth pick or a slender knife to see if anything sticks.

Leave in the pans for at about 10 minutes before attempting to remove.  

Frost with my Special Occasion Bakery Frosting or your favorite frosting.

ENJOY! 

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