Butternut Pound Cake

Butternut Pound Cake

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"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

2 h servings 461 cals
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Original recipe yields 14 servings

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Nutrition

  • Calories:
  • 461 kcal
  • 23%
  • Fat:
  • 23.5 g
  • 36%
  • Carbs:
  • 57.9g
  • 19%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 105 mg
  • 35%
  • Sodium:
  • 215 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  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.

Reviews

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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...

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 aft...

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 ...

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 ...

I have been using this recipe for years and this is a family favorite!

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