Butter Nut Pound Cake Recipes

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.

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.

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.

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.

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.

Steps:

• Preheat the oven to 325 degrees. Butter 2 (6-cup) loaf pans and line them with parchment or waxed paper.
• In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter until very light and fluffy, about 10 minutes. Add the sugar and mix. Working 2 at a time, add the egg yolks, mixing well between each addition. The mixture should be very fluffy. Add the brandy, rose water, nutmeg and salt and mix to incorporate. Working in 3 batches, add the flour, mixing just until combined and scraping down the bowl between additions. In a clean dry bowl, whip the egg whites until stiff but not dry. Add to the batter and mix well, until no streaks of egg white remain. If necessary, fold in the last few streaks by hand. Pour the batter into the prepared pans and smooth the tops. Bake until golden brown and split on the top and a tester inserted in the center of the cake comes out clean (a few crumbs are okay), 70 to 80 minutes. Let cool in the pan for 30 minutes. Knock the cake out of the pan and let cool (do not remove the parchment paper; it helps the cake stay moist).

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease one 9 or 10 inch tube pan. Mix together the flour, baking soda, and salt. Set aside.
• In a large bowl, beat butter with sugar. Mix in the eggs, one at time, beating well after each addition. Stir in the lemon and the vanilla extracts. Gently mix in flour mixture alternately with the buttermilk. Pour batter into the prepared pan.
• Bake in preheated oven for 90 minutes. Do not open oven door until after one hour. When cake begins to pull away from the side of the pan it is done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Cream butter and sugar until light and fluffy. Beat in vanilla and eggs, one at a time. Whisk together flour, baking powder and salt. Add to creamed mixture alternately with water, beating after each addition., Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool 10 minutes before removing from pan; cool completely on a wire rack., If desired, for garnish, place corn syrup in a small microwave-safe bowl. Microwave, uncovered, 10 seconds or until warm. Brush corn syrup lightly over rosemary. Sprinkle sugar to coat; place on waxed paper to dry. Reheat remaining corn syrup until warm; gently toss cranberries and blueberries in syrup. Toss in remaining sugar to coat. Place on waxed paper; let stand until set, about 1 hour., Just before serving, top cake with sugared rosemary and berries. If desired, dust with confectioners' sugar.

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.

Steps:

• Preheat oven to 350 degrees.
• Grease and flour three 9-inch cake pans of butter.
• Cream butter and sugar until fluffy.
• Add eggs one at a time, beating well after each addition.
• Mix soda and salt into buttermilk until foamy.
• Add alternately with flour.
• Add 3 teaspoons flavoring.
• Pour into prepared pans and bake until done, 20 to 25 minutes.
• For icing.
• Beat cream cheese and butter until smooth.
• Add box of powdered sugar and beat well.
• Add butternut flavoring and blend.
• Stir in chopped pecans.
• Spread thinly between layers and cover cake completely with icing.

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.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 or 10 inch tube pan.
• With an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time and mix well.
• Introduce the flour, one cup at a time while adding cream a little at a time until all flour and cream is mixed in well.
• Add the vanilla and lemon flavoring and blend well. Pour batter into prepared pan.
• Bake at 325 degrees F (165 degrees C) for 1-1/2 hours or until center springs back from small amount of pressure. Immediately turn out on cake rack to cool.

Steps:

• Cream shortening and butter until fluffy. Add sugar and salt. Beat in one egg at a time.
• Combine evaporated milk and water (to equal one cup total).
• Add flour and milk mixture alternately, ending with flour. Add flavorings, chopped nuts and the maraschino cherries.
• Pour batter into a greased and floured tube pan. Place cake in a cold oven. Bake at 325 degrees until done-.
• Remove cake from pan while still warm. Ice as desired.
• Note: The flavoring might be a bit difficult to find, but can be ordered online from the Superior Prod. Co. Charlotte N.C. as llangrove's review of Aug. 17th 2010 states. (Thank you llangrove for that information!).

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.