Best Vanilla Butternut Pound Cake With Maraschino Cherries Recipes

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 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.

THE POLISH CHURCH POUND CAKE

Steps:

• Cream Crisco, margarine, sugar and salt.
• Add eggs one at a time and beat.
• Add flour and milk alternately, ending with flour.
• Add flavoring. Add nuts. Add cherries cut in half.
• Bake in greased and floured tube pan or Bundt pan.
• Bake 1 hour and 45 minutes (or longer) at 300 oven.
• START IN COLD OVEN. DO NOT OPEN DOOR WHILE BAKING.
• Remove from pan immediately. Do not ice.

POLISH POUND CAKE

Steps:

• Grease and flour a bundt pan.
• Cream margarine, shortening, sugar and salt.
• Add eggs one at a time beating after each addition.
• Add milk and then flour.
• Fold in vanilla flavoring then fold in cherries and nuts.
• Pour batter into the pan. Start in the middle of a cold oven and bake for 2 to 2 1/2 hours at 300 degrees. Do not open door while baking for at least the first 1 1/2 hours.
• Cake is ready when the outside is a dark golden brown and a toothpick inserted comes out clean. Remove from pan immediately. When cooled, you may dust cake with powdered sugar before serving.

GRANDMA ELSIE'S MARASCHINO BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Cut each maraschino cherry into 8 pieces; set aside.
• Sift cake flour, baking powder, and salt into a bowl.
• Beat egg whites in a glass, metal, or ceramic bowl until foamy.
• Cream sugar and shortening together in a large bowl. Add dry ingredients; mix to combine. Blend in milk and cherry juice. Add egg whites and mix well. Fold in walnuts and cherries. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool on a wire rack for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

MARASCHINO POUND CAKE

Steps:

• 1. Heat oven to 350. Grease and flour 12cup bunt pan or 2 loaf pans.
• 2. Beat sugar, butter, vanilla, and eggs on low speed till mixed. Beat on high for 5 mins till light and fluffy.
• 3. Mix dry ingredients together. Then beat in dry ingredients alternating with evaporated milk on low speed.
• 4. When all the dry ingredients and evaporated milk are all incorporated, stir the cherries into the batter then pour into floured pans.
• 5. Bake 70-80 mins in 350 oven. When tooth pick inserted into the centre of the cakes comes out clean the cakes are done.

BUTTERNUT POUND CAKE

Steps:

• preheat oven to 350 degrees.
• Grease and flour a bundt or tube cake pan.
• Cream together the sugar and Shortening until it is smooth.
• add 1 egg at a time, mixing well between each one.
• sift the 2 cups of cake flour with the 1/2 cup self rising flour.
• alternate adding the flour and milk (add a little flour, mix, add a little milk, mix, flour, mix, milk, mix, etc.).
• finally, add the butternut flavoring.
• mix well.
• pout into prepared pan and bake for 1 hour.