Butternut Pound Cake
Ingredients2 h servings 461 cals
- 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.
Per Serving: 461 calories; 23.5 g fat; 57.9 g carbohydrates; 6 g protein; 105 mg cholesterol; 215 mg sodium. Full nutrition
ReviewsRead all reviews 9
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 m...
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 col...
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 aft...
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 ...
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 ...