1cupbutter or margarine, warmed to room temperature
1cup sugar
4largeeggs, warmed to room temperature
1½tspvanilla
1tspbaking powder
¼tspsalt
¼tspnutmeg
2cupsflour
Buttercream Frosting
1cupbutter (no substitutes), warmed to room temperature
1tspvanilla
3cupspowdered sugar
1tblmilkif needed
Topping
2cupsshelled salted dry roasted peanuts
Instructions
Pound Cake
Preheat oven to 325°F / 163°C. Grease and flour a 9"x5"x3" loaf pan.
Cream butter on medium speed until smooth, about a minute. Slowly add sugar. Beat on high until fluffy; about 6 minutes, scraping down batter frequently.
Add eggs one at a time, beating on high for 1 minute after each. Scrap batter down between each egg addition.
Continue beating wile adding the vanilla, baking powder, salt, and nutmeg.
Turn mixer to slow speed and gradually add flour. Blend well.
Spread batter into pan.
Bake at 325°F / 163°C for 55 - 65 minutes, or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before turning out onto wire rack to finish cooling.
Buttercream Frosting
Butter must be room temperature to better absorb the powdered sugar.
Cream butter on high until smooth.
Reduce mixer speed to low and add vanilla. Gradually add powdered sugar. Beat on high for 2 minutes. If frosting is too stiff, beat in 1 tbl milk.
Topping
Use a blender, food processor, or food chopper to finely crush the peanuts.
Assemble
Cut the pound cake into 1 or 1½ inch cubes.
Frost all sides of each cake cube before rolling in crushed peanuts.
Keep covered before serving. Makes about 36 (1½) inch "stones."