PB & J For Independence Day
Peanut Butter and Jelly Bundt
On the 4th of July 1776, thirteen colonies claimed their independence from England and went on to form the United States of America. In 1896 Good Housekeeping urged homemakers to "...use a meat grinder to make peanut butter...". By 1901Julia Davis Chandler wrote about peanut butter paired with jelly in the Boston Cooking-School Magazine of Culinary Science and Domestic Economics and, by 1960, the bundt tin by Nordic Ware had taken America by storm. So, in celebration of all things U.S.A. we just had to try this PB & J Bundt from the Food Network Kitchen.
We'll start by making a few things clear; by jelly we mean jam. True American connoisseurs would say that the J in PB & J should be grape jelly and that at a push it could be strawberry, however, we've used raspberry. It's not quite as sweet and helps balance this very rich recipe. Now when it comes to peanut butter our friends across the water would say it has to be smooth and for this recipe we'd agree. We love our crunchy peanut butter but, as it replaces a large portion of butter, we want the smooth fatty stuff.
Once you've converted your recipe from cups to grams this is really rather easy. Cream your butter, peanut butter and soft brown sugar until smooth. Next beat in the eggs, one at a time before adding your vanilla, until you have a very glossy and sticky batter.
Mix in your flour and milk, alternating between the two, until well combined, then pour into your prepared bundt tin. Dollop your jam over the mix and swirl it in with a palette knife. The recipe suggests adding half the mix only at this stage, however, this particular shape would make this tricky, so we folded in our jam at the end.
Bake until the cake springs back then cool on a wire rack. The recipe suggested 45-50 minutes at 170, but know our oven so our cake was done in 35 minutes at 160! Cool completely before icing withpeanut butter cream and a little more jam.
We're not sure if this is the correct way to celebrate the 4th of July, but it's certainly a satisfying one.