Ingredients
1 14 cups butter, softened
2 cups sugar
6 eggs
1 teaspoon vanilla
12 cup peanut butter
2 cups flour
1 teaspoon baking powder
14 teaspoon salt
13 cup finely chopped peanuts (optional)
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Electric butter churn — artisan butter from cream in minutes
Grade A bourbon vanilla beans for custards, ice cream, extracts
Hand-crank butter churn — homemade cultured butter from cream
Individual cups for perfectly shaped poached eggs
Bean-flecked paste — easy vanilla bean flavor without scraping pods
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cream butter and sugar until light. beat in eggs, one at a time, beating well after each. add vanilla, beat in peanut butter slowly. sift flour with baking powder and salt. stir into butter mixture, a little at a time, until well blended. grease a tube pan; pour batter in and bake 45 minutes at 350f; reduce heat to 325f and bake until cake tests done, 15 to 20 minutes longer. cool in pan on rack 10 minutes before removing to rack to cool completely. if desired, sprinkle chopped peanuts on cake towards the end of baking while batter is still soft to give it a crunchy topping.