2 c. presifted all-purpose flour
1/2 tsp. mace
1 tsp. salt
3/4 c. peanut oil
1/4 c. peanut butter
1 1/2 c. granulated sugar
5 eggs
1 c. chopped peanuts, toasted
2 tsp. lemon juice
1 tsp. grated lemon rind

Preheat oven to 325 degrees. Grease and flour a 9 inch tube pan. Onto a piece of wax paper sift together flour, mace and salt. In a mixing bowl, cream peanut oil, peanut butter and sugar until light and fluffy. Add eggs, one at a time beating well after each addition. Add flour mixture; beat until smooth. Stir in peanuts, lemon juice and rind. Pour into pan. Bake in preheated oven for about 1 1/4 hours. Cool for 5 minutes. Remove from pan and cool on wire rack. When cool, glaze with the following mixture.

GLAZE:

Melt 1/2 of a 6 ounce package of caramel chips over hot, not boiling, water. Stir in 1 tablespoon of white corn syrup. Stir in 1/4 cup peanut butter. Cool slightly and put on cake. This cake freezes well. It can be baked and stored in freezer for several weeks.