VANILLA BUTTERNUT POUND CAKE
Make and share this Vanilla Butternut Pound Cake recipe from Food.com.
Provided by Bev I Am
Categories Dessert
Time 2h5m
Yield 1 pound cake
Number Of Ingredients 8
Steps:
- DO NOT PREHEAT OVEN, must start in COLD oven.
- Cream shortening, butter, sugar and salt.
- Add eggs, one at a time.
- Add flour and milk alternating small amounts of each.
- Fold in flavoring by hand.
- Bake in greased tube pan for 1 hour and 45 minutes at 325*.
- DO NOT open oven door while baking.
- Remove from pan immediately.
VANILLA BUTTERNUT POUND CAKE WITH MARASCHINO CHERRIES
Haven't made this yet, but have been searching online for a bundt pan maraschino cherry cake and found this one on "baking911.com" after requesting.
Provided by Lorraine3
Categories Dessert
Time 1h5m
Yield 1 cake
Number Of Ingredients 12
Steps:
- Cream shortening and butter until fluffy. Add sugar and salt. Beat in one egg at a time.
- Combine evaporated milk and water (to equal one cup total).
- Add flour and milk mixture alternately, ending with flour. Add flavorings, chopped nuts and the maraschino cherries.
- Pour batter into a greased and floured tube pan. Place cake in a cold oven. Bake at 325 degrees until done-.
- Remove cake from pan while still warm. Ice as desired.
- Note: The flavoring might be a bit difficult to find, but can be ordered online from the Superior Prod. Co. Charlotte N.C. as llangrove's review of Aug. 17th 2010 states. (Thank you llangrove for that information!).
BUTTERNUT POUND CAKE
My Mom made this pound cake for me for as long as I can remember. The butternut flavoring gives it unique taste. It is a very dense and delicious pound cake!
Provided by Missy Eastwood
Categories Dessert
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- preheat oven to 350 degrees.
- Grease and flour a bundt or tube cake pan.
- Cream together the sugar and Shortening until it is smooth.
- add 1 egg at a time, mixing well between each one.
- sift the 2 cups of cake flour with the 1/2 cup self rising flour.
- alternate adding the flour and milk (add a little flour, mix, add a little milk, mix, flour, mix, milk, mix, etc.).
- finally, add the butternut flavoring.
- mix well.
- pout into prepared pan and bake for 1 hour.
Nutrition Facts : Calories 304.2, Fat 14.2, SaturatedFat 3.6, Cholesterol 52.9, Sodium 67.5, Carbohydrate 41.4, Fiber 0.4, Sugar 25.1, Protein 3.4
POLISH POUND CAKE
This is a family favorite at the holidays. It is a very dense, rich cake with a delicious vanilla butternut flavored batter with maraschino cherries and pecans throughout. For the holidays you can usually find maraschino cherries that are dyed green. A small drained jar of these can be added to the cake in addition to the 10 ounce jar of regular red maraschino cherries to give it a festive look. Also, I find that using a silicone bundt pan makes removing the cake much easier. I place the bundt pan on a cookie sheet to make placing it in the oven easier.
Provided by BrandiRose
Categories Dessert
Time 2h50m
Yield 1 bundt cake, 16 serving(s)
Number Of Ingredients 11
Steps:
- Grease and flour a bundt pan.
- Cream margarine, shortening, sugar and salt.
- Add eggs one at a time beating after each addition.
- Add milk and then flour.
- Fold in vanilla flavoring then fold in cherries and nuts.
- Pour batter into the pan. Start in the middle of a cold oven and bake for 2 to 2 1/2 hours at 300 degrees. Do not open door while baking for at least the first 1 1/2 hours.
- Cake is ready when the outside is a dark golden brown and a toothpick inserted comes out clean. Remove from pan immediately. When cooled, you may dust cake with powdered sugar before serving.
BUTTERNUT POUND CAKE
I love this cake. Makes your whole house smell wonderful. If you can't find butternut flavoring, you can also use vanilla-butternut or a combination of vanilla, butter and any nut flavoring of your choice. It is important that you bake this cake in a cold oven - do not preheat!
Provided by SSAN515194
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Time 2h
Yield 14
Number Of Ingredients 9
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.
Nutrition Facts : Calories 460.6 calories, Carbohydrate 57.9 g, Cholesterol 104.8 mg, Fat 23.5 g, Fiber 0.7 g, Protein 6 g, SaturatedFat 11.3 g, Sodium 215.3 mg, Sugar 37.5 g
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