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Vanilla Butternut Pound Cake

Author/Submitted by: Debbie Nachman
Servings: 1
Categories: Cakes / Desserts

1/2  cup  Vegetable shortening
2  sticks  Margarine, not butter
3  cups  Sugar
1/4  teaspoon  Salt
6  large  Eggs, room temp
3  cups  All-purpose flour
1  can  Evaporated milk, * see note
2  tablespoons  Vanilla extract
    Butternut flavoring, to taste

Cream shortening, margarine, sugar and salt. Add eggs one at a time beating well after each. Add flour and milk alternately beginning and ending with flour. Fold in vanilla and butternut flavoring by hand. Bake in greased tube pan. Put cake in COLD oven then turn oven on to 325 degrees. Bake 1 hour 45 minutes. Do not open door while baking. Remove cake from pan immediately after removing it from oven.

* or use 2/3 cup evaporated milk and water to equal 1 cup. The best thing about this cake is that the outside is crunchy, and the inside is wonderfully moist! Important: Recipe does not state how much margarine to use. I'm guessing they mean 2 sticks margarine (originally, it stated 2 margarine with no measurement given). Also no quantity of butternut flavoring was given so I'm guessing it's to taste.

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