Butter Nut Pound Cake Recipes

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BUTTERNUT POUND CAKE



Butternut Pound Cake image

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!

Provided by SSAN515194

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Butternut Squash

Time 2h

Yield 14

Number Of Ingredients 9

1 cup butter
½ cup shortening
2 ½ cups sugar
5 eggs
2 tablespoons butternut flavored extract
1 (5 ounce) can evaporated milk
3 fluid ounces milk
3 cups all-purpose flour
½ teaspoon salt

Steps:

  • 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.

Nutrition Facts : Calories 460.6 calories, Carbohydrate 57.9 g, Cholesterol 104.8 mg, Fat 23.5 g, Fiber 0.7 g, Protein 6 g, SaturatedFat 11.3 g, Sodium 215.3 mg, Sugar 37.5 g

ULTIMATE BUTTER POUND CAKE



Ultimate Butter Pound Cake image

This is a moist, rich, dense vanilla pound cake that looks beautiful and tastes heavenly. My family requests it often. The ingredients are simple and basic, and making it is a snap. It really is the ultimate served with strawberries and whipped cream!

Provided by LisaK

Categories     Desserts     Cakes     Pound Cake Recipes

Time 1h25m

Yield 8

Number Of Ingredients 8

1 cup unsalted butter, softened
1 cup white sugar
3 tablespoons packed light brown sugar
1 tablespoon vanilla extract
1 teaspoon baking powder
½ teaspoon salt
1 ¾ cups all-purpose flour
4 eggs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a 9x5-inch loaf pan with parchment paper, leaving an overhang over 2 sides.
  • Combine butter, white sugar, brown sugar, vanilla extract, baking powder, and salt in a large bowl; beat with an electric mixer until fluffy. Beat in flour. Beat in eggs one at a time, scraping the bowl after each addition. Pour batter into a 9x5-inch loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
  • Lift cake out of the loaf pan using the overhanging parchment paper. Place on a wire rack and cool completely before slicing, about 30 minutes.

Nutrition Facts : Calories 459.8 calories, Carbohydrate 51.4 g, Cholesterol 154 mg, Fat 25.8 g, Fiber 0.7 g, Protein 6.2 g, SaturatedFat 15.4 g, Sodium 246.5 mg, Sugar 30.4 g

VANILLA BUTTERNUT POUND CAKE



Vanilla Butternut Pound Cake image

Make and share this Vanilla Butternut Pound Cake recipe from Food.com.

Provided by Bev I Am

Categories     Dessert

Time 2h5m

Yield 1 pound cake

Number Of Ingredients 8

3 cups sugar
3 cups flour
5 large eggs
1/2 cup shortening
1 cup butter
1/4 teaspoon salt
1 can evaporated milk (add enough whole milk to make 1 cup)
2 tablespoons vanilla butternut flavoring

Steps:

  • DO NOT PREHEAT OVEN, must start in COLD oven.
  • Cream shortening, butter, sugar and salt.
  • Add eggs, one at a time.
  • Add flour and milk alternating small amounts of each.
  • Fold in flavoring by hand.
  • Bake in greased tube pan for 1 hour and 45 minutes at 325*.
  • DO NOT open oven door while baking.
  • Remove from pan immediately.

GRANDMA'S BUTTERNUT POUND CAKE



Grandma's Butternut Pound Cake image

My grandmother is the most amazing cook I know and this is one of my favorite cakes that she makes. It simply melts in your mouth. She usually cuts up some fresh berries to put on top of the cake which makes it the perfect southern dessert!

Provided by Kay14

Categories     Dessert

Time 1h25m

Yield 1 cake

Number Of Ingredients 7

1 cup Butter Flavor Crisco
1 cup milk
2 cups sugar
5 eggs
1/2 cup self rising flour
2 1/2 cups cake flour
2 tablespoons butternut flavoring

Steps:

  • Cream Crisco, sugar and eggs together.
  • Beat on high speed for 5 minutes.
  • Then add milk and flour on low speed until mixed well.
  • Add butternut flavoring and bake in tube or bundt pan for 1 hour and 15 minutes at 300 degrees F.
  • Frost with Butternut frosting if desired.
  • See my recipes for the frosting recipe!
  • May be baked in 3 layer pans also.

BUTTER & NUT POUND CAKE



Butter & Nut Pound Cake image

My mom made this cake for my brother every year for his birthday when we were growing up. It is a very comforting, old-fashioned and delicious cake.

Provided by Juenessa

Categories     Dessert

Time 2h10m

Yield 10-12 serving(s)

Number Of Ingredients 14

3 cups sugar
5 1/3 fluid ounces evaporated milk
1/3 cup water
1/2 cup Crisco
1 cup butter (2 sticks)
1/4 teaspoon salt
5 eggs
3 1/4 cups flour
2 tablespoons butter pecan flavoring (we use Superior brand imitation vanilla, butter and nut flavoring)
1/2 cup butter (room temperature)
1 (8 ounce) package cream cheese (room temperature)
1 (16 ounce) box powdered sugar
1 tablespoon butter pecan flavoring
1/2 cup chopped pecans

Steps:

  • For the cake:.
  • Mix all the ingredients together and pour into a greased, floured angel food cake pan or a greased bundt pan.
  • Place in COLD oven and turn heat to 325 degrees.
  • Bake for 1 hour and 40 minutes, or until toothpick comes out clean.
  • For the frosting: ****.
  • Beat cream cheese and butter until smooth.
  • Add box of powdered sugar and beat well.
  • Add butter & nut flavoring and blend.
  • Stir in chopped pecans.
  • Spread on top of cake and let come down the sides.
  • ****Note:.
  • My mother always put the full batch of frosting on the cake. My aunt's recipe says to make 1/2 the frosting recipe for the cake. It is a personal preference. If you like alot of frosting; make the entire batch. If you don't like too much frosting cut the frosting recipe in half.

Nutrition Facts : Calories 1067.3, Fat 53.9, SaturatedFat 27.6, Cholesterol 208.8, Sodium 375.6, Carbohydrate 139.4, Fiber 1.6, Sugar 104.9, Protein 11

BUTTERNUT POUND CAKE



Butternut Pound Cake image

My Mom made this pound cake for me for as long as I can remember. The butternut flavoring gives it unique taste. It is a very dense and delicious pound cake!

Provided by Missy Eastwood

Categories     Dessert

Time 1h30m

Yield 16 serving(s)

Number Of Ingredients 6

1 cup Crisco shortening
2 cups sugar
4 eggs
2 cups cake flour
1/2 cup self rising flour
1 tablespoon imitation vanilla butternut flavoring

Steps:

  • preheat oven to 350 degrees.
  • Grease and flour a bundt or tube cake pan.
  • Cream together the sugar and Shortening until it is smooth.
  • add 1 egg at a time, mixing well between each one.
  • sift the 2 cups of cake flour with the 1/2 cup self rising flour.
  • alternate adding the flour and milk (add a little flour, mix, add a little milk, mix, flour, mix, milk, mix, etc.).
  • finally, add the butternut flavoring.
  • mix well.
  • pout into prepared pan and bake for 1 hour.

Nutrition Facts : Calories 304.2, Fat 14.2, SaturatedFat 3.6, Cholesterol 52.9, Sodium 67.5, Carbohydrate 41.4, Fiber 0.4, Sugar 25.1, Protein 3.4

BUTTERNUT CAKE



Butternut Cake image

This recipe has been in our family for years. It's always included on holiday menus. Preparing the cake is a family project-the men crack the shells, and the children help pick out the nut meats.-Betty Zeltwanger, Canisteo, New York

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 15 servings.

Number Of Ingredients 11

1/2 cup shortening
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup chopped butternuts or walnuts
Frosting of your choice

Steps:

  • In a bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with milk. Stir in nuts. Pour into a greased 13x9-in. baking pan. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Frost cooled cake.

Nutrition Facts :

BUTTERNUT POUND CAKE



Butternut Pound Cake image

my mom & all my aunts used to make this cake years, and years ago. I haven't been able to find the exact recipe online. My husband loves this cake. I always make it for him on special ocassions. Wonderful recipe. Preparation time is a guess, as are the amount of servings.

Provided by Lou6566

Categories     Dessert

Time 1h50m

Yield 12 serving(s)

Number Of Ingredients 8

1 1/2 cups shortening
1 1/2 cups sugar
5 eggs, extra large
1/4 teaspoon baking powder
salt, few grains
3 1/4 cups flour
1 tablespoon butter-nut flavoring
5 ounces evaporated milk (mix with water to make 1 cup liquid)

Steps:

  • Preheat oven to 325 degrees.
  • Mix shortening, and sugar together and beat with mixer until fluffy.
  • Add eggs, one at a time beating after each.
  • Add baking power,and salt, and beat.
  • Add flavoring and beat.
  • Alternate the flour and milk and beat after each addition.
  • Place in a greased bundt pan.
  • Bake for 1 1/2 hours.
  • Don't over cook. Insert broom straw into center and if it comes out clean, cake is done.
  • Should be able to dump onto a plate in 5-10 minutes.
  • Serve plain, or with a sprinkle of confectioners sugar.

Nutrition Facts : Calories 492.2, Fat 28.8, SaturatedFat 7.7, Cholesterol 80.9, Sodium 50.6, Carbohydrate 52.2, Fiber 0.9, Sugar 25.1, Protein 6.9

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