THE MAD HATTER'S UNCAKE
When I told her that I was throwing an Alice in Wonderland Mad Hatter tea party wedding shower, my friend gave me this great peanut butter cake recipe that she had found in a magazine. Following the recipe, you create a cake serving that looks like a peanut butter & jelly sandwich, but I served it with rose hip jam between the slices to make it look like finger sandwiches for high tea. I think the original presentation is served open-faced. Can make cake and jam ahead of time but frosting should be fresh! Assemble the day you will serve it.
Provided by connermoss
Categories Dessert
Time 2h30m
Yield 2 loaves of cake
Number Of Ingredients 23
Steps:
- Cake:.
- Lower oven racks to just below the middle. Preheat oven to 350 degrees.
- Coat the inside of 9x5 inch bread loaf pans with 1 tbsp butter.
- Generously shake the turbinado sugar onto the butter.
- Whisk together flour, baking powder, baking soda, and salt and set aside.
- Combine milk and vanilla in another bowl and set aside.
- Cream peanut butter and softened stick of butter in mixer until really well mixed.
- Add white sugar and brown sugar to mixture and beat well until very light and fluffy. "Beat the hell out of it.".
- Add one egg and beat well until very light. Repeat for each egg.
- Add 1/3 flour mixture at low speed. Beat well.
- Add 1/3 milk mixture and beat well. Beat well.
- Repeat for remaining flour and milk.
- Divide batter evenly between the 2 pans.
- Space pans evenly between each other and the sides of the oven.
- Bake for 50 minutes.
- Sprinkle tops of cakes with raw sugar.
- If edges are browning, cover cakes with aluminum foil without touching the top of the cake "tent them". Do this outside of the oven to preserve the heat of the oven.
- Replace cakes in oven for 10 to 15 minutes more, only until a toothpick comes out clean.
- Cool on rack for 20 minutes.
- Remove cakes from pans.
- Overturn on racks until cooled completely.
- Blackberry Jam spread:.
- Combine berries, sugar, and water in saucepan over med-low heat.
- Simmer about 20 minutes, until berries get really juicy.
- Remove 2 tbsp of juice only from mixture and set aside to cool. Can use cracked ice to cool the bowl.
- Whisk cornstarch into cooled juice. Juice must be cooled entirely! Allow the berries on the stove to continue to simmer on low heat.
- Whisk back into the berry mixture and return heat to med-low.
- When thickened bubbles are visible, remove from heat.
- Stir in lemon juice.
- Cover and put in refrigerator for at least 30 minutes.
- Peanut butter frosting:.
- Beat peanut butter and butter on high speed until well incorporated, light and fluffy.
- Add in all powdered sugar with mixer on very low speed.
- Add milk slowly until the mixture reaches the right consistency.
- Add vanilla and mix until creamy.
- Assembly:.
- Cut off end of cake bread with a serrated knife.
- Cut slices of cake to desired thickness.
- Apply at most 3 tbsp peanut butter frosting first but do not spread much. Keep light and fluffy.
- Add at most 1 tbsp jam on top of peanut butter.
- Place second slice of cake on top and press lightly.
Nutrition Facts : Calories 5499.6, Fat 240.9, SaturatedFat 94.7, Cholesterol 912.1, Sodium 2511.6, Carbohydrate 765, Fiber 30.8, Sugar 576.7, Protein 107.5
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