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This recipe is part of the Georgia Peanut Commission collection of recipes dating back to the 70s. We hope you enjoy our retro collection.


  • 1 cup peanut butter
  • 1/2 cup apricot jam
  • 3 eggs
  • 1 cup sugar
  • 1/3 cup water
  • 1 tsp vanilla
  • 1/4 cup all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup peanuts, chopped
  • 1/4 cup powdered sugar


  • Beat the eggs. Stir in sugar, water, vanilla, flour, salt and baking powder. Pour into a foil lined pan. Bake at 350 for 13 minutes.
  • Remove from oven, then flip cake mixture on to a damp towel sprinkled with powdered sugar. Roll it carefully with the towel and leave to cool.
  • Cream the peanut butter and apricot jam. Unroll the cake and spread the peanut butter mixture. Roll again and sprinkle with powdered sugar and peanuts