Best 10 Butter Nut Pound Cake Recipes

BUTTER & NUT POUND CAKE

Steps:

• For the cake:.
• Mix all the ingredients together and pour into a greased, floured angel food cake pan or a greased bundt pan.
• Place in COLD oven and turn heat to 325 degrees.
• Bake for 1 hour and 40 minutes, or until toothpick comes out clean.
• For the frosting: ****.
• Beat cream cheese and butter until smooth.
• Add box of powdered sugar and beat well.
• Add butter & nut flavoring and blend.
• Stir in chopped pecans.
• Spread on top of cake and let come down the sides.
• ****Note:.
• My mother always put the full batch of frosting on the cake. My aunt's recipe says to make 1/2 the frosting recipe for the cake. It is a personal preference. If you like alot of frosting; make the entire batch. If you don't like too much frosting cut the frosting recipe in half.

VANILLA BUTTERNUT POUND CAKE

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.

GRANDMA'S BUTTERNUT POUND CAKE

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.

BUTTERNUT POUND CAKE (#6)

Steps:

• 1. Cream butter and sugar together; stir in flour.
• 2. Add eggs, 1 at a time; stir in butternut flavoring.
• 3. Place in tube pan. Bake for 1 hour at 325 degrees or till done. Mrs. Jane Conn, Pastor's Wife Corpus Christi Church of God LWWB Corpus Christi, Texas

ULTIMATE BUTTER POUND CAKE

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.

BUTTERNUT POUND CAKE

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.

BUTTERNUT CAKE

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.

BUTTERNUT CAKE

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.

BUTTERNUT POUND CAKE (#8)

Steps:

• Cream sugar and Crisco together with electric mixer.
• Add eggs 1 at a time.
• Sift flour; add 1 tablespoon at a time to sugar-egg mixture.
• Add flavorings; mix well.
• Pour batter into a greased pound cake pan.
• Bake for 1 hour at 350 degrees. Mrs. J. T. Brown Moorhead Church of God LWWB Moorhead, Mississippi

BUTTER POUND CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Cream butter and sugar until light and fluffy. Beat in vanilla and eggs, one at a time. Whisk together flour, baking powder and salt. Add to creamed mixture alternately with water, beating after each addition., Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool 10 minutes before removing from pan; cool completely on a wire rack., If desired, for garnish, place corn syrup in a small microwave-safe bowl. Microwave, uncovered, 10 seconds or until warm. Brush corn syrup lightly over rosemary. Sprinkle sugar to coat; place on waxed paper to dry. Reheat remaining corn syrup until warm; gently toss cranberries and blueberries in syrup. Toss in remaining sugar to coat. Place on waxed paper; let stand until set, about 1 hour., Just before serving, top cake with sugared rosemary and berries. If desired, dust with confectioners' sugar.