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Culinarian Rebecca Carter
 

Le Cordon Bleu Institute of Culinary Arts Austin, TX
Student Recipe Competition with Texas Traditions

Peanut Butter and Jelly Pound Cake

By Culinarian Rebecca Carter

Batter
6 oz butter
3 oz chunky peanut butter
6 oz sugar
6 oz pastry flour, sifted
6 oz eggs
pinch of salt
¼ t of vanilla
¾ t baking powder
8 oz Texas Traditions Mustang Grape Jelly Add to Basket

Glaze
¼ cup of water
¼ cup of sugar
2 oz Texas Traditions Mustang Grape Jelly Add to Basket

Yield: 6 Slices

Sift flour, salt and baking powder 3 times and set aside. Break up eggs in a bowl, add vanilla and set aside. Butter and flour or pan spray and flour loaf pan bottom and sides of pan. Place butter in mixer bowl and with paddle attachment cream butter until soft. Stop and scrape bowl and paddle. Add peanut butter to base and mix until combined. Stop and scrape bowl and paddle. Rain in sugar base with mixer on a low speed until all in and then increase speed to fully incorporate. Stop and scrape bowl and paddle. Add approximately 1/3 of liquid ingredients to base and mix to just incorporated. Add approximately 1/3 of dry ingredients to base and mix to just incorporated. Repeat with above additions until done.

Add 3 oz of Mustang Grape jelly and mix to incorporate. Pan 2/3 of batter in prepared loaf pan and add 5 oz of Mustang Grape jelly and gently swirl into base staying away from the sides of the pan. Pan remaining batter, smooth and bake at 350 degrees for approximately 50 minutes.

Make glaze by boiling together ¼ water, ¼ cup sugar and 2 oz of jelly. Cool for about 10 minutes, on-mold and brush top and sides with syrup. Cool completely before serving.

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