Peanut Butter Pound Cake

1 1/4 c Butter; softened
2 c Sugar
6 Eggs
1 tsp Vanilla
1/2 c Peanut butter; creamy or crunchy
2 c Flour
1 tsp Baking powder
1/4 tsp Salt
1/3 c Finely chopped peanuts; optional

Cream butter and sugar until light. Beat in eggs, one at a time, beating well after each. Add vanilla, beat in peanut butter slowly. Sift flour with baking powder and salt. Stir into butter mixture, a little at a time, until well blended. Line a tube pan with waxed paper; pour batter in and bake 45 minutes at 350. Reduce heat to 325. Bake until cake tests done, 15 to 20 minutes longer. Cool in pan on rack 10 minutes before removing to rack to cool completely. If desired, sprinkle chopped peanuts on cake towards the end of baking while batter is still soft to give it a crunchy topping.