
BUTTER NUT POUND CAKE
🍰 BUTTER NUT POUND CAKE
Ingredients
-
1 cup (2 sticks) unsalted butter, softened
-
½ cup shortening (gives it that classic Southern texture)
-
3 cups granulated sugar
-
6 large eggs, room temperature
-
3 cups all-purpose flour
-
½ tsp baking powder
-
1 cup whole milk
-
2–3 tsp butternut flavoring/extract (McCormick or LorAnn)
-
½ tsp salt
Instructions
1. Preheat
Preheat oven to 325°F (165°C).
Grease and flour a 10-inch tube pan or large Bundt pan.
2. Cream butter and shortening
Beat butter and shortening together until fluffy.
Add sugar gradually and beat 4–5 minutes until light.
3. Add eggs
Add eggs one at a time, mixing well after each.
4. Add dry + wet ingredients
In a separate bowl, whisk together:
-
Flour
-
Baking powder
-
Salt
Add the dry mixture to the butter mixture alternating with the milk, beginning and ending with flour.
5. Add the flavoring
Mix in the butternut extract until fully blended.
6. Bake
Pour batter into prepared pan and bake 1 hour 15 minutes to 1 hour 30 minutes,
or until a toothpick comes out clean.
7. Cool
Let cool in the pan 10–15 minutes, then remove to finish cooling on a rack.
⭐ Optional Butter Nut Glaze
Drizzle over the warm cake for extra flavor.
-
1 cup powdered sugar
-
1–2 tbsp milk or cream
-
1 tsp butternut extract
-
1 tbsp melted butter (optional)
Mix until pourable and drizzle across cake.
🍽️ Tips for the Perfect Pound Cake
-
Room-temperature eggs and butter make a smoother batter.
-
Don’t overbeat once flour is added—mix just until combined.
-
Bake low and slow for the best crust and crumb.
- 1 c. Crisco
- 2 c. sugar
- 6 lg. eggs
- 1 tbsp. vanilla, butternut flavoring
- 2 c. plain flour
Grease and flour a tube pan. Heat oven to 325 degrees. Cream Crisco and sugar, add flavoring. Add eggs, one at a time, beating well after each. Slowly add flour and mix well. Bake one hour or until done. Test with toothpick. Cool on rack 10 minutes. Then turn out on a rack to cool...enjoy the butter pound cake recipe..!
butter-pound-cake-with-homemade-touch.
No comments:
Post a Comment