Butternut Pound Cake recipe
All Recipes Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Ingredients
- 1 cup butter ½ cup shortening 2 ½ cups sugar 5 eggs 2 tablespoons butternut flavored extract 1 (5 ounce) can evaporated milk 3 fluid ounces milk 3 cups all-purpose flour ½ teaspoon salt
Nutrition Info
- 460.6 caloriescarbohydrate: 57.9 gcholesterol: 104.8 mgfat: 23.5 gfiber: 0.7 gprotein: 6 gsaturatedFat: 11.3 gservingSize: -sodium: 215.3 mgsugar: 37.5 gtransFat: : -unsaturatedFat: : -
Directions Butternut Pound Cake
Directions
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Grease and flour a 10 inch tube pan. Mix together the flour and salt. Set aside.
Combine the evaporated milk and whole milk, Set aside. In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the butternut flavoring. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
Pour batter into prepared pan. Bake at 325 degrees F (165 degrees C) for 1 hour and 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.