Old Fashioned Butter Nut Cake Recipes

OLD FASHIONED BUTTER CAKE RECIPE - (3.9/5)

Steps:

• Preheat oven to 350˚F. Grease and flour two 8 inch x 2 inch baking pans and set aside. In a large mixing bowl sift together the flour, sugar, baking powder and salt. Add butter, milk, and vanilla. With a hand mixer, beat for 2 minutes, occasionally scraping down the sides of the bowl. Add eggs and beat for 2 minutes more. Pour batter into prepared pans, dividing equally between the pans. Bake 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven. Cool in the pans for 10 minutes and then turn cakes out onto a cooling rack to cool completely. Add your favorite frosting to the cake.

BUTTERNUT POUND CAKE

Steps:

• Grease and flour a 10 inch tube pan. Mix together the flour and salt. Set aside.
• Combine the evaporated milk and whole milk; Set aside. In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the butternut flavoring. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
• Pour batter into prepared pan. Bake at 325 degrees F (165 degrees C) for 1 hour and 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

BUTTERNUT CAKE

Steps:

• In a bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with milk. Stir in nuts. Pour into a greased 13x9-in. baking pan. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Frost cooled cake.

BUTTERNUT CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour three 9-inch cake pans of butter.
• Cream butter and sugar until fluffy.
• Add eggs one at a time, beating well after each addition.
• Mix soda and salt into buttermilk until foamy.
• Add alternately with flour.
• Add 3 teaspoons flavoring.
• Pour into prepared pans and bake until done, 20 to 25 minutes.
• For icing.
• Beat cream cheese and butter until smooth.
• Add box of powdered sugar and beat well.
• Add butternut flavoring and blend.
• Stir in chopped pecans.
• Spread thinly between layers and cover cake completely with icing.

OLD FASHIONED BUTTER NUT CAKE

Steps:

• 1. Cream crisco and mix in sugar
• 2. Add eggs, one at a time and beat
• 3. Mix flour together and add to mixture
• 4. Add milk and flavor. Beat and pour into a bundt pan sprayed with cooking spray (such as Pam) or two round cake pans.
• 5. Bake at 325 for one hour.
• 6. Cream butter until fluffy. Add part of the powdered sugar and beat. Continue adding sugar and milk in small batches and beat until very fluffy. Stir in flavoring. Frost/Ice your cake.

WESTERN HOMESTEAD OLD FASHIONED BUTTER CAKE

Steps:

• In mixing bowl, add 1 pound of butter or a combination of butter and margarine or butter and butter flavored Crisco to equal 1 pound.
• Mix on low speed until soft and blended.
• Add powdered sugar in one/third amounts, beating each one/third until all is mixed and fluffy.
• Then add one egg at a time. Beat one minute for each egg.
• Add vanilla extract.
• Mix.
• Preheat oven to 300°F.
• Spray Pam in a tube or angel food cake pan.
• Note: You can use butter or margarine also.
• Add flour, 1/4 cup to 1/2 cup at a time and mix on low speed until blended.
• Pour batter evenly in pan.
• Bake 1 1/2 hour in oven. High altitude, cook 5 to 10 minutes more.
• Turn over tube pan over plate. I guarantee this cake will fall right out on the plate. Serve warm or cool. This is a no fail cake. Do not open the oven door.

MRS. EDISON'S OLD FASHIONED RECIPE FOR HICKORY NUT CAKE

Steps:

• Cake: Mix sugar and butter scaint until a cream. Combine with milk, flour, baking powder, 6 egg whites beaten very stiff and vanilla. Ad the nuts, mix all together and bake in a moderate oven.
• Frosting: Let 1 ½ cups pulverized sugar boil until when put in cold water it becomes brittle. Beat the 2 egg whites until very stiff and add the sugar and beat until it gets cold. Flavor to taste.

BUTTER & NUT POUND CAKE

Steps:

• For the cake:.
• Mix all the ingredients together and pour into a greased, floured angel food cake pan or a greased bundt pan.
• Place in COLD oven and turn heat to 325 degrees.
• Bake for 1 hour and 40 minutes, or until toothpick comes out clean.
• For the frosting: ****.
• Beat cream cheese and butter until smooth.
• Add box of powdered sugar and beat well.
• Add butter & nut flavoring and blend.
• Stir in chopped pecans.
• Spread on top of cake and let come down the sides.
• ****Note:.
• My mother always put the full batch of frosting on the cake. My aunt's recipe says to make 1/2 the frosting recipe for the cake. It is a personal preference. If you like alot of frosting; make the entire batch. If you don't like too much frosting cut the frosting recipe in half.