Yield:

1 Bundt cake or 12 slices

Equipment:

  • Bundt cake pan
  • 2 mixing bowls
  • Stiff spoon or spatula

Ingredients

  • 1 cup melted Aunt Sandy's 10x Cannabutter
  • 1 tablespoon regular butter for greasing pan
  • 1 ½ all-purpose flour
  • ½ teaspoon baking soda
  • ½ cup sugar
  • ½ cup brown sugar
  • 1 large egg
  • 1 cup peanut butter
  • ½ teaspoon vanilla extract

Instructions:

-Preheat oven to 350 degrees

-Grease Bundt cake pan with regular butter.

-In a mixing bowl, mix flour and baking soda and blend together.

-In a separate mixing bowl, blend cannabutter, sugar, egg, peanut butter and vanilla. Mix well.

-Add the flour and baking soda to the egg mixture and mix thoroughly.

-Pour the batter into the Bundt cake pan.

-Bake 30 minutes or until a toothpick inserted comes out clean.

-Let cool and remove from pan.

-Store in an airtight cake dish or wrapped tightly.

Shelf life is 5 days at room temperature or a week in the refrigerator. Frozen it will keep for 3 months.