VANILLA BUTTERNUT POUND CAKE
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
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.
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!
Provided by SSAN515194
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Time 2h
Yield 14
Number Of Ingredients 9
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
VANILLA BUTTERNUT POUND CAKE WITH MARASCHINO CHERRIES
Haven't made this yet, but have been searching online for a bundt pan maraschino cherry cake and found this one on "baking911.com" after requesting.
Provided by Lorraine3
Categories Dessert
Time 1h5m
Yield 1 cake
Number Of Ingredients 12
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!).
MARASCHINO CHERRY NUT CAKE
A very good and moist cake with a lovely pink color perfect for birthdays, showers, or anniversaries.
Provided by Judy Wattenbarger
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 2h30m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour two 8- or 9-inch round cake pans or one 9x13-inch cake pan.
- Reserve 1/4 cup maraschino cherry juice. Coarsely chop the cherries to make 1/2 cup. Set aside.
- Sift cake flour, baking powder, and 1/4 teaspoon of the salt and set aside.
- Beat shortening in a large bowl with an electric mixer on medium high speed for 30 seconds. Add the 1 1/3 cups white sugar and beat until well combined. Add the egg whites, one at a time, beating well after each.
- Combine 2/3 cup milk and reserved 1/4 cup cherry juice. Add the flour and milk mixture alternately to the shortening mixture, beating on low speed after each addition until just combined. Stir in the chopped cherries and nuts. Pour batter into prepared pans.
- In preheated oven until cake springs back when lightly touched with a finger or a tester comes out clean, 20 to 25 minutes for round cakes (or 30 to 35 minutes for a 9x13 inch pan). Cool cakes in pans on a wire rack for 10 minutes, then invert onto wire rack to cool completely.
- To make frosting: beat 3/4 cups butter in a large bowl till fluffy. Gradually add 3 cups sifted confectioners' sugar; beat well. Slowly beat in 1/3 cup milk, 1 1/2 teaspoons vanilla, and remaining 1/4 teaspoon salt. Gradually beat in the remaining 3 cups sifted confectioners' sugar. Beat in additional milk (1 to 2 tablespoons) if needed, to make frosting of spreading consistency. If desired, tint the frosting pink by adding 6 drops of red food coloring.
- Once cake is completely cool, frost with butter frosting and decorate with maraschino cherries with stems.
Nutrition Facts : Calories 676.3 calories, Carbohydrate 113.7 g, Cholesterol 32.1 mg, Fat 24.1 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 10 g, Sodium 303.9 mg, Sugar 82.3 g
GRANDMA ELSIE'S MARASCHINO BUNDT® CAKE
A pretty Bundt® cake filled with maraschino cherries and walnuts. Makes a lovely addition to a Christmas brunch. Serve plain or drizzle with a little glaze made of powdered sugar and cherry juice and top with halved maraschino cherries.
Provided by Sharon Dyson-Demers
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 1h20m
Yield 14
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Cut each maraschino cherry into 8 pieces; set aside.
- Sift cake flour, baking powder, and salt into a bowl.
- Beat egg whites in a glass, metal, or ceramic bowl until foamy.
- Cream sugar and shortening together in a large bowl. Add dry ingredients; mix to combine. Blend in milk and cherry juice. Add egg whites and mix well. Fold in walnuts and cherries. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool on a wire rack for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.
Nutrition Facts : Calories 273.6 calories, Carbohydrate 42.1 g, Cholesterol 0.7 mg, Fat 10.4 g, Fiber 0.7 g, Protein 3.9 g, SaturatedFat 2.2 g, Sodium 290.7 mg, Sugar 19.7 g
MARASCHINO CHERRY CAKE
A few years ago I made this with my mom and it was delicious. I ran across the recipe the other day and it was just as good as I had remembered!
Provided by Rianita
Categories Dessert
Time 50m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Grease and flour one 13 x 9 1/2 inch pan.
- Sift dry ingredients together.
- Add shortning, cherry juice, cherries and milk. Beat 2 minutes medium speed.
- Add egg whites. Beat 2 more minutes.
- Fold in nuts. Pour into pans.
- Bake 35 to 40 minutes or until golden.
Nutrition Facts : Calories 456.8, Fat 18.2, SaturatedFat 4.2, Cholesterol 2.1, Sodium 520.4, Carbohydrate 67.8, Fiber 2, Sugar 37.7, Protein 7.4
CHERRY POUND CAKE
Here's a rich classic pound cake with the pretty surprise of bright red cherries tucked inside and dotting the creamy icing. This one's perfect for the holidays. -Evva Foltz Hanes, Clemmons, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Drain and chop cherries, reserving juice; set aside., In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine milk and 1/4 cup reserved cherry juice; add to creamed mixture alternately with flour, beating well after each addition. Fold in 1/2 cup cherries., Transfer to a greased and floured 10-in. tube pan. Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, vanilla and enough reserved cherry juice to achieve spreading consistency. Fold in coconut and remaining chopped cherries. Frost cake. Sprinkle with walnuts and additional coconut if desired.
Nutrition Facts : Calories 860 calories, Fat 36g fat (18g saturated fat), Cholesterol 165mg cholesterol, Sodium 210mg sodium, Carbohydrate 130g carbohydrate (98g sugars, Fiber 1g fiber), Protein 9g protein.
MARASCHINO POUND CAKE
FAMILY FAVORITE This is one of Ethan's favorites. If I don't make it for Christmas.... he's asking where is the cherry cake?
Provided by Catherine Faulkner
Categories Cakes
Time 1h40m
Number Of Ingredients 9
Steps:
- 1. Heat oven to 350. Grease and flour 12cup bunt pan or 2 loaf pans.
- 2. Beat sugar, butter, vanilla, and eggs on low speed till mixed. Beat on high for 5 mins till light and fluffy.
- 3. Mix dry ingredients together. Then beat in dry ingredients alternating with evaporated milk on low speed.
- 4. When all the dry ingredients and evaporated milk are all incorporated, stir the cherries into the batter then pour into floured pans.
- 5. Bake 70-80 mins in 350 oven. When tooth pick inserted into the centre of the cakes comes out clean the cakes are done.
CHERRY POUND CAKE
My grandmother always made this creamy cake for Christmas morning. It's so pretty and tastes wonderful! Now that Nana is gone, I'm continuing the tradition.
Provided by RAYNEBOW
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 1h40m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8 inch tube pan. Mix together the flour, baking powder, and salt; set aside.
- In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and almond extract. Beat in the flour mixture, mixing just until incorporated. Dredge cherries in 1/4 cup flour, then fold into batter. Spread into prepared pan.
- Bake in the preheated oven for 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 433.4 calories, Carbohydrate 49.9 g, Cholesterol 123.2 mg, Fat 23.8 g, Fiber 0.8 g, Protein 6.1 g, SaturatedFat 14.4 g, Sodium 375.1 mg, Sugar 25.3 g
MARASCHINO CHERRY POUND CAKE BY ROSE
Light and easy cake with the yummy flavor of Marachino Cherries cut in half. Enjoy
Provided by Rose Rauhauser
Categories Fruit Desserts
Time 1h40m
Number Of Ingredients 11
Steps:
- 1. Preheat ovend to 325 grease and flour an 8 inch tube pan or I use a star shaped pan. Mix together the flour, baking powder and salt set aside. Drain your jar of maraschino cherries, blot off excess juice and cut the cherries in half, set aside. In a large bowl, cream together the butter, cream cheese and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the extracts. Beat in the flour mixture, mixing just until incorporated. Dredge cherries in the 1/4 cup of flour then fold them into the batter. Spread into the prepared pan. Bake in preheated oven for 80 minutes and test. Let cool in the pan for at least 20 minutes, turn out on wire rack and cool completely. I powder sugar mine.
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