Vanilla Butternut Pound Cake
.
Yield
16 servingsPrep
15Cook
105 minReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
sugar
|
|
| 3 | cups |
all-purpose flour
|
|
| ½ | cup |
vegetable shortening
|
*
|
| 1 | cup |
butter
|
|
| 6 | ounces |
evaporated milk
1 can, add enough whole milk to make 1 cup |
|
| 5 | large |
eggs
room temp |
|
| ¼ | teaspoon |
salt
|
|
| 2 | tablespoons |
vanilla extract
|
|
| 1 ½ | tablespoons |
butternut flavouring
or up to 2 tablespoons |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
sugar
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 118 | ml |
vegetable shortening
|
*
|
| 237 | ml |
butter
|
|
| 173.4 | ml/g |
evaporated milk
1 can, add enough whole milk to make 1 cup |
|
| 5 | large |
eggs
room temp |
|
| 1.3 | ml |
salt
|
|
| 3E+1 | ml |
vanilla extract
|
|
| 23 | ml |
butternut flavouring
or up to 2 tablespoons |
* |
Directions
Cream shortening, butter, 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, do not preheat oven.
Bake 1 hour 45 minutes
Do not open door while baking.
Remove cake from pan immediately after removing it from oven.
