Best French Vanilla Butternut Pound Cake Easy Bundt Cake Recipes

BUTTERNUT POUND CAKE

Steps:

• 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.

GRANDMA'S BUTTERNUT POUND CAKE

Steps:

• Cream Crisco, sugar and eggs together.
• Beat on high speed for 5 minutes.
• Then add milk and flour on low speed until mixed well.
• Add butternut flavoring and bake in tube or bundt pan for 1 hour and 15 minutes at 300 degrees F.
• Frost with Butternut frosting if desired.
• See my recipes for the frosting recipe!
• May be baked in 3 layer pans also.

FRENCH VANILLA BUNDT CAKE

Steps:

• 1. Heat oven to 350. Grease & flour bundt pan. Mix dry ingredients together: cake mix, pudding mix, flour, baking powder until well blended
• 2. In a small bowl, mix softened butter until creamy; mix in eggs, water & oil. Pour mixture into dry mix. Blend.
• 3. In a separate bowl, mix softened cream cheese, powder sugar, 2 eggs. blend well. Pour mixture in batter. mix thoroughly.
• 4. Bake 50 or until toothpick comes out clean. Cool at least 20 mins. Remove from pan & cool completely
• 5. FROSTING: Mix together Vanilla frosting and 8oz cream cheese. Frost cake evenly. Shave or grate white chocolate and sprinkle over cake for finishing touch.

VANILLA BUTTERNUT POUND CAKE

Steps:

• DO NOT PREHEAT OVEN, must start in COLD oven.
• Cream shortening, butter, sugar and salt.
• Add eggs, one at a time.
• Add flour and milk alternating small amounts of each.
• Fold in flavoring by hand.
• Bake in greased tube pan for 1 hour and 45 minutes at 325*.
• DO NOT open oven door while baking.
• Remove from pan immediately.

BUTTERNUT CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour three 9-inch cake pans of butter.
• Cream butter and sugar until fluffy.
• Add eggs one at a time, beating well after each addition.
• Mix soda and salt into buttermilk until foamy.
• Add alternately with flour.
• Add 3 teaspoons flavoring.
• Pour into prepared pans and bake until done, 20 to 25 minutes.
• For icing.
• Beat cream cheese and butter until smooth.
• Add box of powdered sugar and beat well.
• Add butternut flavoring and blend.
• Stir in chopped pecans.
• Spread thinly between layers and cover cake completely with icing.

VANILLA BUTTERNUT POUND CAKE WITH MARASCHINO CHERRIES

Steps:

• Cream shortening and butter until fluffy. Add sugar and salt. Beat in one egg at a time.
• Combine evaporated milk and water (to equal one cup total).
• Add flour and milk mixture alternately, ending with flour. Add flavorings, chopped nuts and the maraschino cherries.
• Pour batter into a greased and floured tube pan. Place cake in a cold oven. Bake at 325 degrees until done-.
• Remove cake from pan while still warm. Ice as desired.
• Note: The flavoring might be a bit difficult to find, but can be ordered online from the Superior Prod. Co. Charlotte N.C. as llangrove's review of Aug. 17th 2010 states. (Thank you llangrove for that information!).