Weekends in my house are always time for baking and cake. I love to have a good cake in the house at the weekend, and this lush Peanut Butter Sheet Cake is a really lovely one to have in!
The recipe is for a largish, 9 by 13 inch sheet cake, which cuts into 12 squares. Having said that you could cut the cake in half and freeze half for a later date if you don't think you will eat it all in one go.
The frosting is a lovely almost Mousse-like Peanut Butter frosting. The cake itself is vanilla flavored. The peanut butter flavor is all in that frosting! And what a frosting it is!
- 2/3 cup (151.5 g) butter, at room temperature
- 1 1/2 cups (300g) granulated sugar
- 3 large free range eggs (in the U.K. medium)
- 2 1/4 cups (282g) plain all purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (240ml) whole milk
- 1 tsp vanilla extract
- 2 cups (360g) creamy peanut butter
- 1/2 cup (65g) icing sugar
- 1 TBS butter, at room temperature
- 1 cup (240ml) heavy whipping cream
- 1 tsp vanilla extract
- pinch salt
- a small quantity of chopped salted peanuts to decorate(optional)
We love a good cake at the weekend, and especially if we are having company. Here are some other cake recipes which we have baked and enjoyed that you might also enjoy!
SPANISH CAKE - This is my all time, absolute favorite cake. So much so that I also recreated it in a small batch version. This cake is so good that I once baked it about three times in one week! It has a lovely moist crumb, flavored with cinnamon and that brown sugar penuche frosting is to die for. It is the absolute best!
BUTTERMILK CHOCOLATE CAKE - This buttermilk chocolate cake is the best of the best! This recipe is four generations old. It is fabulously old fashioned one-bowl chocolate cake, and perfect for family celebrations! Moist and delicious as one would expect with a lush chocolate frosting! This is the best chocolate cake you could ever bake and is perfect for celebrations or just because!
Peanut Butter Sheet Cake
Ingredients
- 2/3 cup (151.5 g) butter, at room temperature
- 1 1/2 cups (300g) granulated sugar
- 3 large free range eggs (in the U.K. medium)
- 2 1/4 cups (282g) plain all purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (240ml) whole milk
- 1 tsp vanilla extract
- 2 cups (360g) creamy peanut butter
- 1/2 cup (65g) icing sugar
- 1 TBS butter, at room temperature
- 1 cup (240ml) heavy whipping cream
- 1 tsp vanilla extract
- pinch salt
- a small quantity of chopped salted peanuts to decorate(optional)
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 13 by 9 inch baking tin and lightly dust with flour. Set aside.
- Cream the butter and sugar together until light and fluffy, 3 to 4 minutes. Scrape down the sides occasionally.
- Beat in the eggs, one at a time, beating well after each addition.
- Sift the flour and baking powder together. Stir in the salt. Add this to the creamed mixture alternately with the milk, making three dry and two wet additions. Use a low speed on the mixer to do this. Beat in the vanilla.
- Spoon into the prepared cake tin, smoothing the top.
- Bake for 30 minutes or until risen, and the top bounces back when lightly touched. A toothpick inserted in the center should also come out clean. (Mine too about 10 minutes longer.)
- Remove to a wire rack and cool completely before proceeding.
- In a large bowl combine the peanut butter, butter and icing sugar. Beat at medium speed until smooth. Add the cream, vanilla and salt, and continue to beat until thickened. Use immediately.
- Spread the frosting over the top of the cooled cake. Garnish with chopped peanuts if desired.
- Store any leftovers in the refrigerator.
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- 2 (6.6 oz/160g) tins of skinless, boneless salmon (I buy Connetable Wild Alaskan Pink Salmon. You can also use one large tin of regular pink wild salmon, drained, skin and bones removed)
- 4 medium potatoes, peeled and cut into cubes
- 1 cup of frozen peas (Just measure with a large coffee mug)
- 2 TBS butter
- 2 TBS plain flour
- 1 medium onion, peeled and chopped
- a dash of hot pepper sauce
- salt and black pepper to taste
- 1 cup (240ml) ounces milk
- 1/2 cup (120ml) single cream (half and half)
- 1 slice of thick white bread made into crumbs (about 1 cup)
- 1 TBS butter melted
Tinned fish is such a great store cupboard ingredient. I keep tins of both salmon and tuna in my cupboard all the time. They are great for sandwiches, casseroles, etc. They are also quite economical as opposed to fresh fish. Here are some other recipes which use tinned salmon:
LEMON SAUCED SALMON PATTIES - Simple salmon patties. Flaked and mashed tinned salmon, mixed with some breadcrumbs, milk, egg, parsley, grated onion (I use my micro plane grater) and seasoning, mixed together and spooned into well buttered muffin cups. Baked until crisp on the outside, meltingly tender inside. Serve warm with a lush creamy lemon sauce. Almost like a Salmon Croquette without the deep frying!
FRENCH CANADIAN SALMON PIE - This is an old family favorite, having been passed down from generation to generation. You can use leftover cooked salmon or tinned salmon. In the old days it would have been leftover cooked salmon. It has a really tasty filling of salmon, mashed potato, onion and herbs, nestled in between two flaky buttery crusts. This is absolutely delicious. I usually make several at a time, freezing them for later use.
Elizabeth's Salmon Casserole
Ingredients
- 2 (6.6 oz/160g) tins of skinless, boneless salmon (I buy Connetable Wild Alaskan Pink Salmon. You can also use one large tin of regular pink wild salmon, drained, skin and bones removed)
- 4 medium potatoes, peeled and cut into cubes
- 1 cup of frozen peas (Just measure with a large coffee mug)
- 2 TBS butter
- 2 TBS plain flour
- 1 medium onion, peeled and chopped
- a dash of hot pepper sauce
- salt and black pepper to taste
- 1 cup (240ml) ounces milk
- 1/2 cup (120ml) single cream (half and half)
- 1 slice of thick white bread made into crumbs (about 1 cup)
- 1 TBS butter melted
Instructions
- Butter a shallow 4 cup/2 pint baking dish. Pre-heat the oven to 180*C/375*F.
- Place the cubed potatoes into a saucepan and cover with slightly salted water. Bring to the boil. Simmer for about 10 minutes. (You want them almost cooked, but still retaining their shape.)
- Drain well, and place in a bowl. Flake the salmon and mix it into the potatoes along with the frozen peas. Set aside.
- Make the sauce as follows. Melt the butter in a saucepan and add the onions. Cook, stirring until the onions have softened.
- Whisk in the flour. Cook for one minute.
- Whisk in the milk and cream. Cook and stir until the mixture bubbles and thickens. Season to taste with salt and pepper and hot pepper sauce.
- Pour the cream sauce over the potato mixture, stirring gently to combine. Spread into the prepared baking dish.
- Mix the bread crumbs and butter together. Sprinkle evenly over top of the casserole and then bake in the heated oven for about 30 to 35 minutes, until bubbling and nicely browned on top.
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This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
There were a few other recipes about, but I found them to be highly pretentious and not at all in line with what I think London Cheesecakes should be. This is an old, old favorite of Londoners and people in the home counties in general. They would never have been pretentious.
I have read also that they might have been served in schools and that even Greggs had them at some point, and maybe even still do in some places.
- 5 TBS (70g) softened butter
- 5 1/2 TBS (70g) caster sugar
- 1/2 cup (70g) plain all purpose flour
- 1/3 cup (30g) ground almonds
- 1 tsp baking powder
- 1 large free range egg (medium in the U.K.), lightly beaten
- pinch salt
- 1 tsp almond extract
- 1 sheet of all butter puff pastry (mine was 10 inches square)
- 2 to 3 TBS raspberry jam
- 1 2/3 cup (200g) icing sugar
- 2 1/2 TBS water (or as needed)
- 1/2 cup (50g) shredded or desiccated coconut
If you are a fan of traditional British bakes, cakes, and teatime treats, you might also enjoy the following recipes:
TRADITIONAL ECCLES CAKES - I have been making these delicious pastries from a recipe given to me by a friend back in the mid 1970's. They are totally gorgeous. Buttery puff pastry filled with a sweet, fruity filling. They are named after the English town of Eccles, which is a town in the historic county of Lancashire and in the ceremonial county of Greater Manchester. They are a Lancashire food tradition and are actually traditionally enjoyed along with a wedge of Lancashire Cheese!
MARY BERRY'S VICTORIA SANDWICH CAKE - This lovely sponge cake graces many a teatime or celebration table in the U.K. Composed of equal weights of self rising flour, eggs, butter and sugar, it is a very simple cake to make. I have provided weights and measures for three sizes. This is lovely filled with jam and dusted with sugar to serve. It is so delicious it needs nothing more, although you will often see it filled with a layer of vanilla butter cream along with the jam. Very, very nice.
London Cheesecakes
Ingredients
- 5 TBS (70g) softened butter
- 5 1/2 TBS (70g) caster sugar
- 1/2 cup (70g) plain all purpose flour
- 1/3 cup (30g) ground almonds
- 1 tsp baking powder
- 1 large free range egg (medium in the U.K.), lightly beaten
- pinch salt
- 1 tsp almond extract
- 1 sheet of all butter puff pastry (mine was 10 inches square)
- 2 to 3 TBS raspberry jam
- 1 2/3 cup (200g) icing sugar
- 2 1/2 TBS water (or as needed)
- 1/2 cup (50g) shredded or desiccated coconut
Instructions
- Thaw your pastry out in the refrigerator overnight. Take out about 10 minutes before you want to bake.
- Preheat the oven to 350*F/180*C/ gas mark 4. Line a large baking tray with some baking parchment.
- Make the frangipane first. Cream the butter and sugar together until light and fluffy. Beat in the egg, almond extract and salt.
- Whisk in the flour and ground almonds until thoroughly combined. Set aside.
- Unroll your puff pastry. Using a pastry wheel or pizza cutter, cut into 10 squares. This all depends on the size of your sheet of pastry. You may want to cut them into rectangles. Cut according to the size of your pastry.
- I cut the paper the pastry was sitting on apart around the squares with some kitchen scissors for ease in transferring to the baking tray. Transfer to the baking tray leaving some space in between each.
- Using the bottom of a measuring spoon, make a hollow dip in the center of each square. Fill these with 1/2 tsp of raspberry jam. (Do not be tempted to overfill.
- Spoon or pipe the frangipane cake batter over and around the jam to enclose it completely.
- Place into the preheated oven and bake for 20 to 25 minutes until well risen and the pastry is golden brown on the bottom, set on the top and the cake is also golden brown. Remove from the oven and leave to cool completely.
- Once cold, whisk the icing sugar together with just enough water to give you a thick, yet spoonable, frosting.
- Spoon this frosting over the cake to cover completely as best as you can and sprinkle coconut over top.
- Leave to set the icing completely before serving. Store any leftovers in an airtight container.
Did you make this recipe?
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
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