This moist, dense and tender peanut butter cake is paired with an old fashioned peanut butter fudge for the ultimate treat for peanut butter lovers!
2 cups (4 sticks) unsalted butter, room temperature
4 cups granulated sugar
1 cup creamy peanut butter
1 tablespoon vanilla extract
1 teaspoon salt
1 teaspoon baking powder
8 large eggs, room temperature
4 1/2 cups cake flour or White Lily All Purpose Flour
1 1/3 cup buttermilk, room temperature
Preheat oven to 300°F. Prepare Old Country Kitchenware square tube pan by fitting a parchment paper square between the two pieces and brushing with pan coat. Beat butter and sugar in the bowl of a stand mixer until pale, light and fluffy (about 6 minutes at medium speed). Beat in peanut butter. Add extract, salt, baking power, and 1/2 cup flour, beat until combined. With the mixer running at low speed, add 1 egg and beat until fully incorporated. Repeat with each egg, beating well after each addition. Add 2 cups of flour, beating until it just disappears. Slowly drizzle in half the buttermilk with the mixer running. Beat in the rest of the flour, then drizzle in the remaining buttermilk. Scrape the bottom and sides of the bowl and beat for another 15 seconds. Pour batter into prepared tube pan and gently shake to settle the batter. Place on middle rack of oven with a baking sheet on the rack below it to catch any drips. Bake 2 3/4 to 3 hours or until a skewer inserted into the cake comes out clean. Let the cake cool until the pan is cool enough to handle. To unmold, place it over a metal can and push down to remove the outer piece. Once the tube is cool enough to touch for 4 seconds, lift or turn the cake out onto a wire rack to cool completely.
Old Fashioned Peanut Butter Fudge
3 cups sugar
1 stick butter
1 cup creamy peanut butter
1/2 cup milk
1 tsp vanilla extract
In a saucepan over medium-low heat, stir together all ingredients. Stir and scrape the bottom occasionally until it starts boiling, then do not stir. Keep boiling, tipping or swirling the pan occasionally, until mixture reaches 235° to 240°F. If you don’t have a candy thermometer, let boil for 10 minutes. Remove from heat. Let cool, stirring occasionally, until thickened (about one hour or until it is around 140F), then pour over cake.
