Miss Daisy’s Peanut Butter Cake
from a classic regional cookbook,
Recipes From Miss Daisy’s, 1978, Rutledge Hill Press
This cake is a favorite of my husband and his brother, and an all-around pleaser. I’ve made it for my Dad for his birthday, and company before they come visit will boldly demand I have one ready for them!
My personal notes in addition to the recipe are:
It is easier to bake with mise-en-place, meaning, read the recipe carefully and set out everything you will need, and do your prep work, such as beating the egg whites, pouring the buttermilk and adding the baking soda. It makes the mixing process much smoother not to have to scramble around and do these things:
- Use pre-sifted cake flour, if you can. It is a little more expensive, but has been commercially sifted and is much lighter than regular flour. If you can’t, sift your flour and baking powder as many times as you have the patience for!
- I whip my peanut butter before adding it to the batter to help make the cake lighter (I don’t whip the peanut butter called for in the frosting).
- Once the batter is in the cake pans, do not shake or tap! This takes necessary air out of the batter. Instead, place the batter in your pans in large dollops and use a spatula to spread the batter.
- My oven bakes this cake in much less time than called for. Keep an eye on your cakes!
- I remove my cakes from the pans to cool to prevent carry-over cooking.
- I always have to refrigerate the frosting to have it set to spreadable consistency, mine is often too runny. The chill helps it set, then I beat it again to make it easy to spread and put some more air into it.
Hope you like it!
1/2 cup softened butter
11/2 cups sugar or sugar substitute
2 egg yolks, well-beaten
1/2 cup buttermilk
1/2 cup water
2 heaping tablespoons peanut butter
1 1/2 cup sifted cake flour
1 teaspoon baking powder
2 egg whites, stiffly beaten
Cream butter and sugar. Add egg yolks. Mix buttermilk with baking soda; add water to buttermilk mixture. Mix peanut butter with butter, sugar, and egg yolks. Sift cake flour and baking powder together. Add flour mixture and buttermilk mixture alternately to batter, beating well after each addition. Fold egg whites into batter. Bake in a greased and floured 9 x 13 or 2 round or square pans for 25-30 minutes in a 375 degree oven. Cool and frost with peanut butter frosting.
Peanut Butter Frosting:
1 pound of confectioners frosting
4 tablespoons vegetable shortening
4 heaping tablespoons peanut butter
1/2 to 3/4 cup heavy cream
1 teaspoon vanilla
Mix all ingredients well—adding 1/2 cream in the beginning. Add more if needed until spreading consistency is reached.