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How To make Vanilla Butternut Pound Cake
3 c Sugar
3 c All-purpose flour
1/2 c Vegetable shortening
1 cn Evaporated milk; * see note
2 Margarine; not butter
6 lg Eggs; room temp
1/4 ts Salt
2 tb Vanilla extract
Butternut flavoring * or use 2/3 cup evaporated milk and water to equal 1 cup. Cream shortening, margerine, 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 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. The best thing about this cake is that the outside is crunchy, and the inside is wonderfully moist! Debbie Nachman -----
How To make Vanilla Butternut Pound Cake's Videos
Quarantine Cooking: Butternut Cake Recipe
Quarantine Cooking: Butter Nut Cake - Paula has fond memories of her Grandma Hiers and today she is sharing one of her grandmother's dessert recipes your family will love…Butternut cake!
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Mile High Buttermilk Layered Cake#amazing #goodeats #yummyrecipe #homemade
Hello ???? Everyone!! Teresa made this wonderful Mile High Buttermilk Cake it’s delicious WoW!! Enjoy the video. Then try it out☺️
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Ingredients:
INGREDIENTS
4 Cups of White Lily All-Purpose Flour
1 Tsp of Baking Soda
1/2 Tsp of Baking Powder
1/2 Tsp of Salt
2 Sticks of Land O Lakes Butter
3 Cups of Dixie Crystal Sugar
2 Tsp of Vanilla Extract
2 Cups of Buttermilk
6 Egg Whites
OLD SCHOOL BUTTER PECAN POUND CAKE/FRIDAY NIGHT CAKE OF THE WEEK SEGMENT
OLD SCHOOL BUTTER PECAN POUND CAKE
This is another easy moist delicious pound cake for the summer time enjoyment
CAKE RECIPE:
3 Cups Cake Flour
2 Cups Sugar
1 Cup Packed Brown Sugar
3 Sticks Butter (Room Temperature)
5 Eggs (Room Temperature)
1 C Whole buttermilk (Room Temperature)
1/2 Tsp Baking Powder
1/4 Tsp Salt
1 Tablespoon Vanilla Extract
1 Tablespoon pound cake extract
2 Cups Toasted Pecans
THICK GLAZE
2 cups Powdered Sugar
4 oz Butter
4 oz Cream Cheese
4 tsp half and half
Cream butter and sugar together until smooth(about 3-7 minutes)
slowly add eggs 1 at a time
add flavors
add flour and milk (alternating )
starting with flour and ending with flour
stir in chopped pecans
pour in greased tube pan
Bake @325 Degrees for 1 hour 10 minutes. Check after 45 minutes. Mine was ready at 1 hour . Insert a toothpick in the center of the cake and if the toothpick comes out with batter on it leave your cake in for the complete baking time.
The toothpick must come out clean.
Let cool in pan on wire rack for 20 mins. Then place on cake plate. Make sure to cover so cake won’t dry out. A tight-fit cake pan would be perfect. Enjoy Your Pound Cake.
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How to Bake Super Soft Moist Butter Cake Easy
Soft & Moist Butter Cake. Butter cake is the first cake I learned when I started baking. I should say it's the easiest cake to make but just need a lot of patience in the mixing of the batter. It is unlike moist chocolate cake or sponge cake which can't be over mixed. Butter cake takes double or triple the time especially in the process of mixing the butter and sugar. We need to make it as light, soft and fluffy as possible so that the cake will not sink, as far as the butter weight is concerned. Overall it is still easy to make, just take a little longer than normal cakes. I hope you will give this a try :)
Ingredients:
250g (1 cup) unsalted butter (you will see the g on the packaging)
200g (1 cup) castor sugar (you can add another 20-30g or 2-3 tbsp more if you like it sweeter)
5 eggs
230g (1 3/4 cups) cake flour or all-purpose flour
1/2 tsp baking powder (I apologize about the typo on the video, NOT baking soda)
50g (1/4 cup) milk
1 tsp vanilla extract
Note* I don't normally use cups in all my cakes. I have the measurement in internet source. Should you think the cup measurement seems not right, please let me know. Thanks
I am using a 7x7 inch square baking pan. You can also use a round baking pan or loaf pan.
Instructions:
1. Preheat over at 320°F / 160°C.
2. Sift the flour and baking powder. Set aside.
3. In the mixing bowl, add in the butter and sugar. Mix it on low speed for 2 minutes until the sugar disappear. Then increase to medium speed and mix for 15 minutes. One of the keys to this butter cake, these 2 ingredients must be mixed well. Continue mixing until the butter is white, light and fluffy. You will see that in about 15 minutes.
4. Add in the eggs, one by one. Mix until the yellow eggs disappear.
5. Add in the sifted dry ingredients spoon by spoon. This is another key to make good butter cake.
6. Add the milk and vanilla extract. Continue mixing for another 3-5 minutes.
7. Pour the batter into the baking pan. Bake at 320°F / 160°C for 55-60 minutes.
8. Test the cake using the cake test.
9. Cool the cake on the cooling rack for about 15 minutes. Once it is cooled, you may cut and serve the cake.
*Note: Feel free to use a hand mixer, if you don't not have a large mixer.
Frequently Asked Questions :
1. Why do I need to mix the butter for so long?
I learned this recipe from my aunt. It kind of like passed down in the family. But after making this cake for many times, I finally understand why. Butter is a very heavy content, and you know this is a butter cake. It's like the main character in this recipe. If you don't mix it long enough, it will become clumpy and that's why your cake will sink. If only you are baking a regular sponge cake which doesn't consume much butter, you don't actually have to mix so long. However, they normally rely on a lot of air leven ingredients, b soda & b powder. This cake on the other hand doesn't quite rely so much, only 1/2 tsp of b powder, that's it. So the mixing of the butter and sugar is the key, which will eventually make the cake rise and soft and light.
2. Why is my batter so thick when the one in video is thin?
It's fine and absolutely correct if yours is thick. The video is thin due to my room temp and time taken for shooting became liquidy that day.
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THE BEST Vanilla Butternut Recipe
This is my best ever Vanilla Butternut cake recipe from scratch.... in order to achieve that authentic butternut flavor, you must order Superior Flavors Brand Butternut flavoring...I've tried so many other brands flavoring, extract & emulsions & NONE of them compare, nor do they give that old fashioned Butternut Cake taste so do yourself a favor & use that one..you won't be disappointed!
????????????BUTTERNUT POUND CAKE w/ CREAM CHEESE & PECAN FROSTING#amazing #goodeats #homemade
It’s SweetTreat Friday everybody! This is the treat of the week ????????????
Homemade Butternut Poundcake w/Cream cheese & Pecan Frosting ???????? Please share, comment, like and SUBSCRIBE, don’t forget to hit the notification ???????? Let the Journey Continue
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Ingredients:
Ingredients
3 Cups of White Lily All-Purpose Flour
3 Cups of Dixie Crystal Sugar
3 Sticks of Land O Lakes Butter
6 Large Eggs
1/2 teaspoon baking powder
1 8oz Package of Philadelphia Cream Cheese
2 Tsp of Vanilla Butternut Flavor
1 Tsp of Cake Batter Extract
Cream Cheese Butternut Pecan Frosting
1 Stick of Land O Lakes Butter
1 8 oz Package of Philadelphia Cream Cheese
1 Tsp of Butternut Flavor
2 Cups of Domino’s Confectioners Sugar
1/4 Cup of Chopped Pecans