Two days after I baked this cake, I refrigerated the uneaten slices. A week after baking, the cake remained moist when I took the cake out of the refrigerator and left it on the dining table to become room temperature.
The bits that you see in the photographs in this post are the peanuts. I had used chunky peanut butter when I baked this cake.
INGREDIENTS180g self-raising flour
250g butter (softened)
100g castor sugar
4 eggs
1 tsp vanilla essence
1/2 cup chunky peanut butter
METHOD1. Preheat the oven to 180 degrees celsius.
2. Grease and flour an 8" round cake pan. Set aside.
3. Sift the self-raising flour in a bowl. Set aside.
4. Cream the butter and sugar in a mixing bowl using an electric mixer until light and fluffy.
5. Add the eggs, one at a time, mixing well with each addition.
6. Add the vanilla essence and peanut butter and mix well.
7. Fold in the flour using a wooden spatula and stir until blended.
8. Pour the batter into the prepared cake pan.
9. Bake for 45 minutes or until a skewer inserted in the middle of the cake comes out clean.
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