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!

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Recipe Summary

prep:
15 mins
cook:
1 hr 45 mins
total:
2 hrs
Servings:
14
Yield:
1 - 10 inch tube pan
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Grease and flour a 10 inch tube pan. Mix together the flour and salt. Set aside.

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  • 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

461 calories; protein 6g 12% DV; carbohydrates 57.9g 19% DV; fat 23.5g 36% DV; cholesterol 104.8mg 35% DV; sodium 215.3mg 9% DV. Full Nutrition
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Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/02/2008
I've been making this cake for over 20 years and it's still the family favorite compared to any other pound cake. I don't usually have canned milk around the house and have substituted regular milk and even sour cream. It all works and it's all good. The butternut flavor gets better after a few days and this cake freezes beautifully. Read More
(31)
12 Ratings
  • 5 star values: 11
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/02/2008
I've been making this cake for over 20 years and it's still the family favorite compared to any other pound cake. I don't usually have canned milk around the house and have substituted regular milk and even sour cream. It all works and it's all good. The butternut flavor gets better after a few days and this cake freezes beautifully. Read More
(31)
Rating: 4 stars
04/23/2009
I printed this recipe to bake cake and after the cake is in the oven I checked to print copy for friend and discovered the note (which doesn't show on printed copy)the cake should start in a cold oven. My cake is in the oven and don't know how it will be by starting with hot oven. Sue Read More
(23)
Rating: 5 stars
01/02/2007
i loved this recipe and so did my family Read More
(19)
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Rating: 5 stars
07/19/2010
So very good! Moist and flavorful - will make again! Read More
(10)
Rating: 5 stars
09/14/2011
Purchased butternut extract from King Arthur Flour on line and it's delicious. This cake has the finest texture I've ever seen. I baked it Dec. 2010 and am just finishing up the last of it after having been frozen that long. The texture and taste are better than ever (vacuum sealed which may have helped). Butterscotch Ice Cream Topping from this site pairs beautifully. Read More
(10)
Rating: 5 stars
08/13/2010
This was the very best homemade cake I ever made!! Read More
(6)
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Rating: 5 stars
03/05/2013
I used 2 sticks butter and 1/2 Cup Crisco 3 cups sugar 1 small can of evaporated milk with water added to make 1 cup and 1 tablespoon of Superior brand Vanilla Butter & Nut Flavoring. Been a recipe I've used for 40 years. I often use Land O Lakes margarine and 1/4 teaspoon of salt. I have put it into a cold oven but prefer to preheat oven to 325 and bake 1 hour and 15-30 minutes. Needs no garnish. Read More
(3)
Rating: 5 stars
04/03/2014
My family has made a similar cake for as long as I can remember. It's definitely one of our favorites. We use Superior brand Vanilla Butter and Nut flavoring which gives the cake a beautiful yellow color. It used to be available in the grocery store but we've had trouble finding it for years. I finally found it online at http://www.shopbettys.com/detail.aspx?ID=33 Enjoy! Read More
(3)
Rating: 5 stars
01/12/2020
I have made this several times. A favorite in my house! Read More
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