Recipe of 20 Lb 20 Pounds Difference In Appearance

Butternut Pound Cake

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Recipe Summary Butternut Pound Cake

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!

Ingredients | 20 Lb 20 Pounds Difference In Appearance

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

Directions

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.

Info | 20 Lb 20 Pounds Difference In Appearance

prep: 15 mins cook: 1 hr 45 mins total: 2 hrs Servings: 14 Yield: 1 - 10 inch tube pan

TAG : Butternut Pound Cake

Fruits and Vegetables, Vegetables, Squash, Winter Squash, Butternut Squash,