Ray Kimmes carries the tradition on…

"Grandpa's Peanut Cake"

Just like Mom used to make!

Ray Kimmes was a teenager back in the 1950's when his mother had him help her shell the peanuts for her special Christmas cake. Those peanuts would have a red skin on them so next they had to roll them in a dishtowel to remove them.

Then he had to crush the nuts in a hand meat grinder.

Ray has changed the ingredients a little bit when he does it today. He uses mixed nuts that are already cleaned. But he grinds them up as before.

Ray admits that it is still a lot of work but "the reward is great!"

That reward is not only the yummy tasting dessert but the "oohs" and "ahs" of those who get to eat it.

Grandpa's Peanut Cake

3 tbsp butter 1 c sugar

1 c milk 1 egg

2 c flour 3 tsp baking powder

1 tsp vanilla (or you can use lemon or almond)

¾ tsp salt

Beat eggs until fluffy; add sugar and butter and mix well. Add milk, and then flour and baking powder and salt mixture. Mix well and then add extract. Pour into a greased, floured cake pan. Bake for approximately 25 minutes at 350 degrees. Before it is too cool, remove from pan and place on baking sheet.

Frosting and nut ingredients:

2 # powdered sugar

3 tsp. butter (soft)

1 tsp vanilla extract (or lemon)

Approximately ½ c milk until spreading consistency.

3-5 pounds of peanuts or mixed nuts

Chop or grind the peanuts or a combination of mixed nuts and set aside in a bowl. Leftover nuts can be used in other cooking projects.

The next step is to frost the cake.

Mix powdered sugar with butter, vanilla and enough milk to mix well to frosting consistency. You will probably have to make more frosting to complete frosting this cake.

Frost one side of the cake and then spread and pat in the chopped mixed nuts. Leave set for five minutes and then turn the cake over onto the other side with the nut side on the baking sheet.

Then frost this side of the cake and cover with mixed nuts.

Then cut your cake into small rectangular pieces. Frost the remaining sides and cover with chopped nuts.

Be sure the frosting is dry before storing in a covered container.

These also freeze well.

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