Church Cookbook Peanut RollsChurch Cookbook Peanut Rolls

Makes 24 cakes, each about 2 inches square

Peanut rolls—blocks of dense sponge cake, glazed with a thin sugary icing and rolled in chopped salty peanuts—are a traditional treat in Southern Illinois and parts of Missouri. We’ve never seen them anywhere else.

Selling peanut rolls by the dozen is a popular fund-raiser for churches and 4-H groups in Murphysboro. Often the ladies auxiliary will get together for assembly line production: slicing whole cakes, icing the pieces, rolling them in nuts, and packaging the finished rolls for distribution. Each group has its own version—the difference might be in the texture of the cake, the size or shape of the slices, or the type and texture of the peanuts.

We’ve adapted this particular recipe from Murphysboro’s very own LaDonna Stanton and dearly departed Lucille Reeder. The peanuts are important; quality and freshness make a big difference in the texture and taste. Mrs. Reeder always used finely ground skin-on Spanish peanuts. We favor Virginia Diner peanuts (see Resources), finely chopped and lightly toasted, for an extra salty, crunchy peanut coating. Any brand of fresh salted peanuts will do.

For the cake: Cut lengths of parchment paper or waxed paper long enough to line the bottom and sides, with overhang, of a 9-x-12-x-2-inch baking pan. Crease the parchment paper at the corners of the pan so it fits snugly.

Preheat the oven to 350°, with a rack in the center.

Sift together the flour, baking powder, and salt into a medium bowl. Beat the eggs in a large bowl with an electric mixer on medium speed until very foamy, about 3 minutes. Gradually beat in the granulated sugar until pale, thick, and satiny. Slowly add the boiling water and vanilla and mix to incorporate. Fold in the flour mixture and gently mix until thoroughly combined. Scrape the batter into the pan and smooth the top with a spatula.

Bake for 35 to 40 minutes, until the edges begin to pull away from the pan. Transfer to a wire rack to cool the cake in the pan. (Do not turn the oven off.) When completely cool, freeze for at least 2 hours before cutting.

To toast and finely chop the peanuts: Spread the peanuts in a single layer on a baking sheet. Bake for 8 to 10 minutes, until golden brown. Transfer the baking sheet to a wire rack to cool for at least 10 minutes. Chop the peanuts by pulsing 5 or 6 times in a food processor, being careful not to overprocess. Alternatively, put them in a heavy-duty plastic bag and seal it. Lay it on a cutting board and smooth the nuts to a single flat layer. Using a rolling pin or a heavy skillet, whack the nuts several times to crush them. Spread the peanuts on a plate or baking sheet.

For the icing: Sift the powdered sugar into a large bowl. Whisk in the butter and vanilla. Add the half-and-half a few teaspoons at a time, until the desired consistency is reached. The icing should be just a little heavier than a glaze used for drizzling; it needs to completely coat the cake and be heavy enough for the peanuts to adhere.

Use the parchment paper to lift the cake from the pan. Place it on a cutting board and cut into 24 rectangular pieces.

Working with one piece of cake at a time, completely ice the top and sides. Invert the cake onto the peanuts, pressing down to help the peanuts stick. Turn each side in the peanuts to coat. Ice the bottom of each cake and place in the peanuts again, or simply sprinkle thoroughly with peanuts. The entire piece of cake should be coated.

Either wrap the rolls separately in waxed paper or layer them in an airtight container with waxed paper between the sides of the rolls and between each layer. Store in the refrigerator. The cakes may be separated by waxed paper, placed in freezer bags, and frozen for up to 1 month.