Vanilla Butternut Pound Cake Recipe - Food.com (2024)

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photo by Clevergirl7

1. What is the best icing for this cake?

   Bonnie C.

2. Can the cake be made in loaf pan?

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   fayenova

3. Where in collingswood do u buy vanilla butternut flavor?

   Mary T.

Reviews

1. I love making pound cakes and was excited to try one using evaporated milk and a combination of butter/shortening. This recipe produced a very nice moist pound cake but I did not care for the vanilla butternut flavoring. The artificial butter flavor took away from the natural butter flavor and almost made it taste like a cake mix. The flavoring I used was orange in appearance and the cake took on a very yellow color which made you think it might be a lemon pound cake. I will definitely make this pound cake again but I'll use vanilla extract in place of the vanilla butternut flavoring. [I opened the oven and checked on the cake at about 1 hr 20 minutes and every 5 minutes after to make sure that I didn't overbake the pound cake - mine came out at 1 hr 35 minutes.]

   Caryn

2. This is an old family favorite and I still can find the Superior brand flavoring online at Betty's. I only use 1 tablespoon of the flavoring and the taste is great. Never had a complaint. I bake mine at 325 for 1 hour and 30 minutes. the pan is a little darker so it takes less time. I use a preheated oven and not the cold oven my mother's recipe used to call for. I ahve also used Land O Lakes margaine and Crisco solid not oil. The margarine has the same ratio of fats as butter. I usually have it on hand and it always bakes up great! This cake freezes well so giving it as a gift works out well at Christmas. I wonder how old this recipe is?

   morgan_dl_12607592

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3. i give this recipe 5 stars its hard to find the flavoring i had to order mines off the internet but well worth the wait

   zelnap

4. This recipe has been shared with our family for 45 years. Special notes my mother made include: "1 small can of Evaporated Milk" only, "Crisco Oil" for shortening and allowing the butter to soften before mixing. My only challenge this year was finding the "Original" vanilla butter nut flavoring because our local grocer has discontinued handling it. Superior Flavors manages online orders now. We always used the yellow, not the clear. This cake always brings back memories of holidays past as it bakes. Strict adherence to a cold oven and NOT opening the door are a MUST!

   Country Chef

5. I was making this for a wedding cake and put the right amt of batter in two 6" greased round pans. I took the cakes out 20 minutes early because they became very card board like on top and very dry and crunchy. the tops were actually lifting off the cake. maybe i should bake even less time. Going to make a second attempt and if it doesn't work, I will not make this recipe again.

   carolcz

see 2 more reviews

Tweaks

1. I love making pound cakes and was excited to try one using evaporated milk and a combination of butter/shortening. This recipe produced a very nice moist pound cake but I did not care for the vanilla butternut flavoring. The artificial butter flavor took away from the natural butter flavor and almost made it taste like a cake mix. The flavoring I used was orange in appearance and the cake took on a very yellow color which made you think it might be a lemon pound cake. I will definitely make this pound cake again but I'll use vanilla extract in place of the vanilla butternut flavoring. [I opened the oven and checked on the cake at about 1 hr 20 minutes and every 5 minutes after to make sure that I didn't overbake the pound cake - mine came out at 1 hr 35 minutes.]

   Caryn

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