Crunchy Peanut Pound Cake

With some peanut butter left in my kitchen cabinet and expiry date is around the corner, I decided to bake a simple pound cake. Reason being, I knew that I could have never finish eating the peanut butter myself in such a short time. The final result is a perfectly baked golden pound cake.

INGREDIENTS

1.5 cups self raising flour

250g peanut butter, either crunchy or smooth
150g butter, soften at room temperature

1/2 tsp vanilla essence

3 large eggs

3 cups of brown sugar 

1 cup milk

METHOD

1. Preheat oven to 170 Celcius and line a 10'x5' loaf pan with baking paper.

2. In a large bow, beat sugar, butter, vanilla essence and eggs with a hand electric-mixer on low speed for a minute.

3. Using high speed, beat the mixture for 5 minutes until pale and creamy. Remember to scrape the bowl occasionally to ensure all the ingredients is mixed altogether.

4. Beat flour into the batter alternately with milk on slow speed just until smooth after each addition.

5. Pour the batter into the loaf pan and bake for 45 minutes or until skewer comes out clean.

6. Cool on a wire rack and serve. 

Nice Golden Brown!