Butternut Pound Cake Recipe

Name: Butternut Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb. butter; 1/2 c. vegetable shortening; 3 c. sugar; 5 eggs; 3 c. all-purpose flour (measure before sifting); 1/2 tsp. baking powder; 1/4 tsp. salt; 1 tsp. vanilla; 1 tsp. butter and nut flavoring; 1 c. milk

Servings: persons

1/2 lb. butter
1/2 c. vegetable shortening
3 c. sugar
5 eggs
3 c. all-purpose flour (measure before sifting)
1/2 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla
1 tsp. butter and nut flavoring
1 c. milk

1
Cream butter and shortening, add sugar and continue creaming until light and fluffy.
2
Add whole eggs, one at a time, beating well after each addition.
3
Sift dry ingredients together, and add alternately with milk to creamed mixture.
4
Blend thoroughly.
5
Add flavorings.
6
Beat one minute longer.
7
Pour into greased and floured 10 inch tube pan and bake at 350u00b0
8
about 1 hour and 15 minutes.
9
Cool slightly in pan before removing.

1987

kcal

Calories

Fat

322

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 lb. butter, 1/2 c. vegetable shortening, 3 c. sugar, 5 eggs, and more.

Yes, Butternut Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Butternut Pound Cake

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