Peanut butter spice cake

Peanut butter spice cake

By
From
Encyclopedia of Food and Cookery

Ingredients

Quantity Ingredient
30g butter, softened
170g caster sugar
5 tablespoons smooth peanut butter, at room temperature
1 large egg
200g self-raising flour
pinch salt
1/4 teaspoon ground cloves
250ml buttermilk
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger

Method

  1. Cream butter with sugar until light and fluffy, then beat in peanut butter. Add egg and mix well.
  2. Sift together flour, salt and spices and fold alternately into creamed mixture with buttermilk, beginning and ending with flour.
  3. Turn batter into greased and floured 20 cm square cake tin and place in a preheated moderate oven. Bake for 40 minutes or until a skewer inserted in centre comes out clean. Let cake cool in tin on a wire rack for 10 minutes before turning it out to cool completely. Serve plain, or ice with chocolate icing.

Note

  • If you have no buttermilk, use 250 ml ordinary milk soured with 1 tablespoon lemon juice.
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