Butternut Pound Cake Recipe - Allrecipes.com
Butternut Pound Cake Recipe
  • READY IN 2 hr

Butternut Pound Cake

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 - 10 inch tube pan Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr 45 mins
  • READY IN

    2 hrs

Directions

  1. Grease and flour a 10 inch tube pan. Mix together the flour and salt. Set aside.
  2. 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.
  3. 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.
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Reviews More Reviews

Mar 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.

 
Apr 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

 

9 Ratings

Jan 02, 2007

i loved this recipe and so did my family

 
Jul 19, 2010

So very good! Moist and flavorful - will make again!

 
Sep 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.

 
Aug 13, 2010

This was the very best homemade cake I ever made!!

 
Mar 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.

 
Apr 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!

 

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Nutrition

  • Calories
  • 461 kcal
  • 23%
  • Carbohydrates
  • 57.9 g
  • 19%
  • Cholesterol
  • 114 mg
  • 38%
  • Fat
  • 23.5 g
  • 36%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 6 g
  • 12%
  • Sodium
  • 215 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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