Reviewed: 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.

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Reviewer:

Cheryl

Cooking Level: Intermediate

Reviewed: Aug. 12, 2010

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

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3 users found this review helpful

Reviewer:

Danae

Cooking Level: Intermediate

Home Town: Tully, New York, USA

Living In: Palm Beach Gardens, Florida, USA

Reviewed: Jul. 19, 2010

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

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Reviewer:

akboats

Cooking Level: Expert

Reviewed: 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

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Reviewer:

Sue

Reviewed: Mar. 2, 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.

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16 users found this review helpful