This is my great-Aunt's recipe for Butternut Pound Cake. I asked for the recipe a couple of years ago and she quickly gave it to me. I was a little surprised... some people act stingy with recipes. Trust me, I know... no one will ever get the cheese straw recipe from me. But, nevertheless... I like recipes given to ME! ;)
This recipe is called for a pound cake, but I think she used to make it layered sometimes. I cannot totally remember. But, when you want more icing, layer it and everyone will be happy.
This isn't your birthday type cake... this is more of your sit around and take a slice here and there or with a cup of coffee type of cake. It's good. It's subtle. It's yummy. And I recommend you try it!
1 1/4 Crisco
2 cups of sugar
1/4 tsp salt
3 tsp Vanilla Butter Nut flavoring
1/2 cup sweetened condensed milk
2 cups all purpose flour
1 tsp baking powder
Preheat oven to 325 degrees.
Mix the crisco, eggs, sugar, salt and butter nut vanilla flavoring until light and fluffy.
Add 1/2 cup of sweetened condensed milk. Mix well.
Sift the flour and baking powder and add to the fluffy mixture. Mix well on high speed.
Bake for 1 hr 30 min for pound cake. Bake 40 min for two layer cake. (just make sure you test whether a fork or toothpick come out clean) Baking times may vary depending on oven!
1 stick of margarine or butter
1 pack of powdered sugar
1 8oz cream cheese
1 tsp butter nut vanilla flavoring
2 cups finely chopped pecans
Mix butter, cream cheese and flavoring until fluffy. Add powdered sugar one cup at a time, blending on high speed in between each addition. Lastly, add pecans and mix well.
This icing recipe is enough for three pound cakes. You can freeze whatever you do not use.