Salted Peanut Cake

It’s no secret how much of a kick I get out of “national” food holidays. Though the majority of them aren’t actually recognized holidays, more like “awareness” days, I do think it’s fun to take advantage of the excuse to make a treat or a dish to go along with the holiday, especially if it means I can involve my kids and get some information into them about it!

National Peanut Day is coming up on September 13th. Peanuts (which we all know by now are not actually nuts, but legumes) make wonderful, portable snacks and have the added benefit of being high in fiber and protein, and recent studies even suggest that they have cardiovascular benefits as well by lowering triglycerides and raising magnesium levels in the body.

My family all love peanuts, and thankfully none of us have allergies so I plan to have my girls help me make the delicious cake below. It would be excellent drizzled with some warmed jam — maybe strawberry or even peach — for a “peanut butter and jelly” cake (talk about a kid pleaser) or a yummy dark chocolate ganache.

Salted Peanut Cake
from Taste of Home

1/2 cup shortening
1 cup sugar
1 egg
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup buttermilk
1 pound salted peanuts, ground

FROSTING
1/2 cup all-purpose flour
1 cup milk
1 cup butter, softened
1 cup confectioners’ sugar
1 teaspoon vanilla extract

~ In a bowl, cream shortening and sugar. Add egg; beat well.

~ Combine the flour, baking soda and baking powder; add to creamed mixture alternately with buttermilk. Set aside 3/4 cup peanuts for topping. Stir remaining peanuts into batter.

~ Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

~ Meanwhile, for the frosting, combine the flour and the milk in a saucepan until smooth. Bring to a boil over medium heat, stirring frequently. Cook and stir for 2 minutes or until thickened. Remove from the heat; cool completely.

~ In a bowl, cream the butter and confectioners’ sugar until fluffy. Add the cooled flour mixture and the vanilla; beat until fluffy, about 4 minutes. Spread over the cake; sprinkle with the reserved peanuts.

[image: sxc]