Mabel's Picnic Cake

One of my favourite friends through the years has been my good friend Mabel. She was my next door neighbour when I first moved back to Greenwood, Nova Scotia as an adult back in the mid 1980's. She so kindly made coffee for us while we were moving into our house. We shared the roof over our front doors . . . the first two in a block of town house types of homes.

We had children roughly the same age as well as a lot of other common interests, such as our faith and cooking. We got along like a house on fire. I always really admired her and still do. She set the standard that I wanted to follow as a mother, homemaker and woman.



We shared a great deal through the years we were next door neighbours and friends. We started a cooking club, which was basically just she, her husband, myself and mine. Each month we would alternate cooking a complete fancy dinner at our respective homes. Oh what good times we had together!



Nobody could cook pork chops like she did and I still like to cook mine her way. We shared a lot of recipes, good cooking and good eating through the years. This recipe I am showing you here today is one of my absolute favourite of all the recipes which she shared with me all those years ago.

I've cooked this cake many times through the years, always to accolades . . . and each time I do I think of Mabel and the wonderful friendship we still share with each other. Time and distance may have taken us many miles apart physically, but we are still close in our hearts. I like that.



Mabel's Picnic Cake
Makes one 13 by 9 inch cake
Printable Recipe

One of my favourites. A recipe gift from a very good friend and something I made often when my children were growing up.

1/2 cup margarine (115g) (I use butter)
1 1/4 cup of sugar (240g)
1/4 cup peanut butter, creamy (45g)
1 tsp pure vanilla
2 large free range eggs, beaten
2 cups plain flour (200g)
1 TBS (yes) Baking Powder
1/2 tsp salt
1 cup milk (8 fluid ounces)
Peanut Butter Frosting (See below)
chopped toasted walnuts to garnish

Preheat the oven to 180*C/350*F/gas mark 4. Butter and flour a 9 by 13 inch baking tin, shaking out any excess flour.

Cream together the butter and sugar, until light and fluffy. Beat in the peanut butter and vanilla. Beat in the eggs a bit at a time. Whisk together the flour, baking powder and salt. Add alternately to the creamed mixture, beginning and ending with flour and mixing well after each addition. Pour into the prepared pan, smooth over the top.

Bake for 30 to 35 minutes, until risen and a toothpick inserted in the centre comes out clean.

Remove to a wire rack to cool completely, leaving it in the pan.

Once cooled, ice with the peanut butter frosting and sprinkle with chopped nuts. Cut into squares to serve.

Peanut Butter Frosting

Creamy and peanut buttery. Delicious!

1/4 cup margarine (57g) (again, I use butter)
1/4 cup peanut butter, creamy (45g)
1 tsp pure vanilla
2 1/2 cups of icing sugar (325g)
1/4 cup milk (2 fluid ounces)

Cream together the butter and peanut butter along with the vanilla. Add the sugar alternately with the milk, beating until light and fluffy. You may need more or less milk. It all depends on the weather. Judge accordingly.