Vanilla Butternut Pound Cake Recipes

Steps:

• In a medium bowl, combine the strawberries, balsamic vinegar, sugar, almond extract, salt and pepper and toss to coat. Leave to macerate for 15 to 20 minutes in the refrigerator.
• Melt 2 tablespoons of the butter in a large skillet or griddle over medium-low heat, swirling to coat the entire pan. Add the pound cake slices and toast until lightly browned on the bottom, 2 to 3 minutes. Remove the pound cake from the pan, swirl in the remaining 2 tablespoons butter; and toast the pound cake on the reverse side until lightly browned, another 2 to 3 minutes.
• Place the toasted pound cake on plates and add a scoop of vanilla ice cream to the side of each slice. Top the slices with some of the macerated strawberries and garnish with toasted almonds. Serve immediately.
• Preheat the oven to 350 degrees F. Butter a 9-by-5-inch loaf pan
• In a large bowl, sift together the all-purpose flour, cake flour, baking powder and salt. Set aside.
• In a stand mixer or using a hand mixer, cream together the butter and cream cheese on medium speed until light and fluffy. Add the sugar and mix for 1 minute. Add the eggs, one at a time, and then the vanilla; mix for 1 minute, until well blended. With the mixer on low speed, slowly add in the dry ingredients and mix until completely blended.
• Pour the batter into the prepared loaf pan and bake until a toothpick inserted into the center comes out clean, 50 minutes. Let cool for 10 minutes before turning the cake out onto a wire rack to cool completely. Yield: 8 servings

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:

• For the cake: Preheat the oven to 350 degrees F with a rack in the center. Spray an 8-by-4-inch loaf pan with nonstick spray and line with parchment paper to cover the bottom and longest sides. Lightly spray the parchment. Set aside.
• Whisk the eggs in a medium bowl until smooth. Whisk in the oil, vanilla, sour cream and warm water then set aside.
• In a stand mixer fitted with the paddle attachment, combine the flour, granulated sugar, baking powder, salt and lemon zest. Blend on low speed for 30 seconds to combine.
• With the mixer on low speed, add the butter, a few pieces at a time. Mix until the butter has disappeared into the dry ingredients and the mixture looks like cornmeal, about 2 minutes. Add half of the liquid ingredients and blend on low speed to combine. Raise the mixer to high speed and beat for 30 seconds. Stop and scrape the bowl and paddle with a rubber spatula and blend again on high speed for a few seconds. With the mixer on low speed, add half of the remaining liquid ingredients and mix until smooth. Scrape the bowl and then add the remaining liquids and blend on low speed just until combined. Give the batter a few folds with the rubber spatula then scrape the batter into the prepared pan.
• Tap the pan on the counter a few times, place it on a sheet tray and bake in the center of the oven until a toothpick inserted in the center of the loaf comes out with a few moist crumbs, 68 to 70 minutes.
• Let cool in the pan for 15 minutes then use an offset spatula to loosen the edges of the cake from the pan. Using the parchment handles, pull the cake out of the pan onto a wire rack and let cool 20 minutes more. Remove the parchment paper and discard. Wrap the cake in plastic wrap while still warm and let cool completely, preferably overnight for the best texture and flavor (see Cook's Note). Meanwhile, thoroughly wash and dry the stand mixer bowl and paddle attachment.
• For the buttercream: Beat the butter on medium speed in a stand mixer fitted with the paddle attachment until smooth and shiny, about 1 minute. Add the confectioners' sugar, blend on low speed to combine then beat on medium speed until smooth, about 30 seconds. Scrape the bowl and paddle. Add the remaining ingredients and mix on low speed. Scrape the bowl then mix on high speed for 1 minute. Scrape the bowl and mix again on high speed for another few seconds.
• Trim a bit of the cracked crown off the top of the cooled cake, if desired, and then frost the top of the cake with buttercream. Store in a covered cake dome for up to 5 days.

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:

• 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 the oven to 350 degrees F. Butter a 9-by-5-inch loaf pan
• In a large bowl, sift together the all-purpose flour, cake flour, baking powder and salt. Set aside.
• In a stand mixer or using a hand mixer, cream together the butter and cream cheese on medium speed until light and fluffy. Add the sugar and mix for 1 minute. Add the eggs, one at a time, and then the vanilla; mix for 1 minute, until well blended. With the mixer on low speed, slowly add in the dry ingredients and mix until completely blended.
• Pour the batter into the prepared loaf pan and bake until a toothpick inserted into the center comes out clean, 50 minutes. Let cool for 10 minutes before turning the cake out onto a wire rack to cool completely.

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:

• 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 325 degrees. Grease and flour 9-inch tube pan.
• In large mixing bowl, cream butter, sugar and salt. Add eggs one at a time, beating well after each addition, stirring in a bit of the flour after the third egg. Add remaining flour, mixing until well combined.
• Scrape the insides from one inch of a vanilla bean and add along with the teaspoon of vanilla, blending well. Pour batter into prepared pan and bake 1 hour.
• Remove from oven, let cool on wire rack about 15 minutes and unmold. When cool, store covered with plastic wrap or foil. Serve with fresh raspberries or vanilla ice cream.

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.

Steps:

• Preheat oven to 350 degrees. Butter and flour a 6-cup (8 1/2-by-4 1/2-inch) loaf pan; set aside.
• Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla and salt. With mixer on low, gradually add flour, beating just until combined (do not overmix).
• Bake until a toothpick inserted in center of cake comes out clean, about 1 hour (tent with aluminum foil if browning too quickly). Let cool in pan 15 minutes. Invert onto a wire rack, and turn upright to cool completely.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt®) with canola oil and dust with powdered sugar.
• Beat butter until creamy; add white sugar gradually. Add eggs one at a time, beating well. Add vanilla extract. Add cake flour and whipping cream alternately, beginning and ending with flour. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Let cool in the pan for about 5 minutes before removing to a plate to cool completely.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Combine sugar, butter, and shortening in the bowl of a stand mixer fitted with the paddle attachment. Beat until light yellow in color. Add eggs one at a time, mixing in each completely before adding the next. Mix in 1/3 of the flour, then 1/2 of the milk and water. Repeat with remaining flour, milk, and water, mixing completely between each addition. Add vanilla extract. Mix for 1 minute more.
• Pour batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 1/2 hours. Cool in the pan for 10 minutes. Invert onto a wire rack.

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:

• Heat oven to 350°F.
• Mix sugar, butter, eggs and vanilla in large bowl.
• Beat on low to mix ingredients well.
• Beat on high for 5 minutes.
• On low, add flour and baking powder alternately with buttermilk.
• Beat well after each addition.
• Make sure you end with the dry ingredients.
• Spoon batter into greased and floured 10 inch tube pan.
• Bake for 65-75 minutes, until a pick comes out clean.
• Cool for 15 minutes; invert onto cake plate.

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 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:

• Heat oven to 350°F.
• Combine sugar and melted butter in large bowl.Beat at medium speed, scraping bowl often, until creamy. Add eggs,, one at a time, beating well after each addition. Add vanilla; beat until well mixed.
• Stir together flour and baking powder in small bowl. Gradually add flour mixture alternately with milk to butter mixture, beating at low speed until well mixed.
• Pour batter into greased and floured 10-inch angel food cake pan. Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.

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.