Thursday, April 7, 2011

Butternut Cake

I have to get away from making only SWEET recipes.  I think I have become a better baker and not a better cook.  Somehow I just don't seem to care to experiment or learn to cook better.  I have a huge sweet tooth and I guess I always flock to making something sweet.  I'm sure my family would be a little happier with some variety at the dinner table.... but since I haven't gotten there yet... HERE WE GO!

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
6 eggs
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.

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Anonymous said...

Celia, my father in law (Hank's grandfather) loved this as a layer cake. My mom would make it in 4 thin layers with LOTS of icing. I had to learn how to make it and had to get the flavoring when I was in Florida or have someone bring me some because I could not find it here. Wonderful cake.Love Aunt Debbie

Christine said...

Girl that cake looks amazing!! You are such a great baker:) seriously.

Anonymous said...

Mmmmm! this looks amazing!! I will have to make this. I'm new to your blog and I love all of your renovation pics! We did the same thing when we bought ours, ripped out walls, everything! I love seeing other couples do it too! :)

Anonymous said...

Hi there! This is delicious, made this for a cousin since his aunty used to make it every year for his birthday. The butter and nut extract is tricky to find, would it be okay if I posted this to and give you credit? Yours is the only recipe I was able to find on the internet!

Thanks so much!

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