Liberty Vineyards & Winery

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This cake pairs exceptionally well with Purple Haze.

2-1/2 cups flour 1 T baking powder 1/2 teaspoon salt 1/2 cup softened butter 1/2 cup peanut butter (creamy) 2 cups sugar 3 eggs (allow to warm to room temperature) 2 teaspoons vanilla extract 1 1/4 cups milk 2/3 cup blackberry jam (grape may be substituted) + 2 T more to drizzle, if desired

8 oz. cream cheese, softened 2/3 cup peanut butter 1/4 cup butter, softened 1 T vanilla extract 6 cups powdered sugar Milk (2 to 3 Tablespoons)

For the Cake: Preheat oven to 350° F. Grease and flour (3) 8-inch round cake pans. Stir together flour, baking powder, and salt. Set aside. In a large bowl, beat butter and peanut butter with a mixer on medium for 30 seconds. Gradually add sugar, beating until combined. Scrape bowl and beat approximately 2 minutes more. Add eggs, one at a time, beating after each addition. Mix in vanilla. Add flour mixture and milk alternately, beating on low just until combined. Spread batter equally into pans. Bake 30 to 35 minutes or until a toothpick comes out clean. Cool cake in pans 15 minutes, then remove layers and cool completely on wire racks. To assemble, place one cake layer on a plate. Spread 1/3 cup of blackberry jam over this layer. Place the second layer on top. Spread with 1/3 cup of jam. Top with the third layer. Frost top and sides with the peanut butter frosting. If desired, warm 2 tablespoons of additional jam in microwave until thin. Drizzle over the top of cake. For the Frosting: In bowl, beat 8 oz softened cream cheese, 2/3 cups peanut butter, 1/4 cup butter, softened, and 1 tablespoon vanilla extract on medium speed until light and fluffy. Gradually beat in powdered sugar. Beat in an additional 2 to 3 tablespoons of milk until the frosting is the proper consistency for spreading. This cake pairs exceptionally well with Purple Haze.

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