George Washington Carver’s Peanut Cake
Ingrediënten
Makes: 12 To 18 Servings
- Butter Lard, Or Shortening And Flour For Prepping The Pan
- 1¾ Cups 12 Ounces Unsalted Roasted Peanuts With No Skins
- 1 Cup 8 Ounces Lard Or Unsalted Butter, At Room Temperature
- 1 Cup Light Brown Sugar Firmly Packed
- 2 Cups Molasses Or Sorghum
- 4 Cups All-Purpose Flour
- 2 Teaspoons Ground Cinnamon
- 1¼ Teaspoons Baking Soda
- ¾ Teaspoon Salt
- ½ Teaspoon Ground Cloves
- ¼ Teaspoon Ground Nutmeg
- 2 Cups Hot Water
- 1 Large Egg Lightly Beaten
- 2 Tablespoons Confectioners’ Sugar
Instructies
- Place A Rack In The Center Of The Oven, And Preheat The Oven To 375°F.
- Grease And Flour An 18" × 12" Broiler (Dripping) Pan, And Set The Pan Aside.
- Grind The Peanuts In A Food Processor Fitted With A Steel Blade Until They Resemble Coarse Meal, About 1 Minute.
- Set The Peanuts Aside.
- Place The Lard And Brown Sugar In A Large Mixing Bowl, And Beat With An Electric Mixer On Medium Speed Until Fluffy, 1 To 2 Minutes.
- Add The Molasses And Beat Until Combined, About 30 Seconds More.
- Set The Mixture Aside.
- Place The Ground Peanuts, Flour, Cinnamon, Baking Soda, Salt, Cloves, And Nutmeg In A Large Bowl, And Stir To Combine Well.
- Add These Dry Ingredients Alternately With The Water To The Lard Mixture, Beginning And Ending With The Flour Mixture.
- Beat Just Until Combined, Scraping The Bowl Often.
- At The Last, Beat In The Egg Until Smooth.
- Turn The Batter Into The Prepared Pan, And Place The Pan In The Oven For 10 Minutes.
- After 10 Minutes, Open The Oven Door And Quickly And Carefully Sift The Confectioners’ Sugar Over The Top Of The Cake.
- Close The Oven Door.
- Continue To Bake Until The Top Springs Back And A Toothpick Inserted In The Center Comes Out Clean, 15 To 20 Minutes More.
- Remove The Pan To A Wire Rack To Cool Until Ready To Serve.
Notes / Tips / Wine Advice:
Take Care When Using A Dripping Pan (Broiler Pan), Because If It Is Dark, The Cake Will Bake More Quickly—In About 25 Minutes—Than If You Are Using A Shiny Metal Pan—About 30 Minutes.
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