As part of my partnership with the Alabama Farmers Federation, I’m sharing this absolutely amazing Peanut Butter Cream Pound Cake from Lyn McDaniel. To help make sure your pound cake turns out perfectly every time, start with room-temperature eggs, shortening, butter and cream cheese, and cream the fat and sugar for about five minutes.

Drizzle the glaze icing once the cake has cooled. (Stacey Little / Southern Bite)

Peanut Butter Cream Pound Cake

Prep time: 20 minutes

Cook time: 1 hour and 15 minutes

Serves: 10

Ingredients

For the cake:

• 1/2 cup butter-flavored solid shortening
• 1 cup unsalted butter, softened
• 1 (8-ounce) package cream cheese, softened
• 1/2 cup crunchy peanut butter
• 3 cups sugar
• 6 eggs
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/8 teaspoon salt
• 2 teaspoons vanilla extract

For the glaze icing:

• 3/4 cup sweetened condensed milk
• 1/2 cup peanut butter
• 3 tablespoons milk

Instructions

1. Grease and flour a 12-cup Bundt pan. Set aside. Do not preheat the oven.
2. In a large bowl, use a mixer to cream shortening, butter, cream cheese and peanut butter until smooth.
3. Gradually add the sugar, beating until light and fluffy.
4. Add eggs one at a time, beating well after each.
5. In a small bowl, whisk together the flour, baking powder and salt.
6. Gradually add the flour mixture to the creamed mixture, blending well.
7. Add the vanilla and mix well.
8. Pour into the prepared pan. Place in a cold oven.
9. Bake at 325 degrees for 1 hour and 15 minutes or until toothpick inserted in the center of the cake comes out clean.
10. Allow to rest in the pan for about 10 minutes, then invert onto a serving platter.
11. Make the glaze icing by mixing the sweetened condensed milk, peanut butter and milk together until smooth.
12. Pour over cooled cake.

This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out ”The Southern Bite Cookbook.”