Recipe by SSAN515194
"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!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 1/2 cups
butternut flavored extract
1 (5 ounce) can
3 fluid ounces
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.
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
i loved this recipe and so did my family
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.
So very good! Moist and flavorful - will make again!
This was the very best homemade cake I ever made!!
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.
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
* Percent Daily Values are based on a 2,000 calorie diet.
Butternut Pound Cake
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 211
We have so many top-rated chicken recipes, you'll never run out of dinner ideas again.
Imagine dinner making itself in the slow cooker while you relax or do other things.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
A classic recipe for a cream cheese pound cake.
Delectable and dense pound cake loaded with juicy and sweet peach chunks.
This moist chocolate cake makes great use of your extra zucchini.