Vanilla butternut pound cake

Yield: 12 Servings

Measure Ingredient
3 cups Sugar
6 larges Eggs; room temp
3 cups All-purpose flour
¼ teaspoon Salt
½ cup Vegetable shortening
2 tablespoons Vanilla extract
1 can Evaporated milk; see note
\N \N Butternut flavoring
2 \N Sticks margarine; not butter

From: "cookie@..." <cookie@...> Date: Sun, 25 Feb 1996 08:36:25 -0500 NOTE: or use ⅔ 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 NOTE! The recipe called for "2 margarine", I am not sure 2 Tbsp is enough, but 2 cups sure seems way too much! --Glen



From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .

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