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Salted Peanut Cake

 Salted Peanut Cake
My mother-in-law shared this treasured family recipe with me. We adore the tender nutty cake with its smooth frosting. When my husband, Ralph, finds I've fixed this dessert, he's one happy man!
16-20 ServingsPrep: 35 min. + cooling Bake: 40 min. + cooling


  • 1/2 cup shortening
  • 1 cup sugar
  • 1 egg
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup buttermilk
  • 1 pound salted peanuts, ground
  • 1/2 cup all-purpose flour
  • 1 cup milk
  • 1 cup butter, softened
  • 1 cup confectioners' sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract


  • In a bowl, cream shortening and sugar. Add egg; beat well. Combine
  • the flour, baking soda and baking powder; add to creamed mixture
  • alternately with buttermilk. Set aside 3/4 cup peanuts for topping.
  • Stir remaining peanuts into batter. Spread into a greased 13-in. x
  • 9-in. baking pan. Bake at 350° for 40-45 minutes or until a
  • toothpick inserted near the center comes out clean. Cool on a wire
  • rack.
  • Meanwhile, for the frosting, combine the flour and the milk in a
  • saucepan until smooth. Bring to a boil over medium heat, stirring

2 of 2

Salted Peanut Cake (continued)

Directions (continued)

  • frequently. Cook and stir for 2 minutes or until thickened. Remove
  • from the heat; cool completely. In a bowl, cream the butter and
  • confectioners' sugar until fluffy. Add the cooled flour mixture and
  • the vanilla; beat until fluffy, about 4 minutes. Spread over the
  • cake; sprinkle with the reserved peanuts. Yield: 16-20 servings.
Nutritional Facts: 1 serving (1 piece) equals 380 calories, 26 g fat (9 g saturated fat), 37 mg cholesterol, 296 mg sodium, 31 g carbohydrate, 2 g fiber, 8 g protein.