Best 2 Vanilla Butternut Pound Cake Recipes

Vanilla butternut pound cake is a classic dessert that combines the flavors of vanilla and butternut squash to create a moist, flavorful cake. This decadent treat is perfect for any occasion, from potlucks to birthdays, and can be enjoyed by people of all ages. With its simple ingredients and easy-to-follow instructions, this recipe is a great choice for both experienced bakers and those just starting out. So grab your apron and preheat your oven, because it's time to embark on a culinary journey that will leave your taste buds wanting more.

Let's cook with our recipes!

VANILLA BUTTERNUT POUND CAKE

Vanilla Butternut Pound Cake image

Make and share this Vanilla Butternut Pound Cake recipe from Food.com.

Provided by Bev I Am

Categories Dessert

Time 2h5m

Yield 1 pound cake

Number Of Ingredients 8

Ingredients

3 cups sugar
3 cups flour
5 large eggs
1/2 cup shortening
1 cup butter
1/4 teaspoon salt
1 can evaporated milk (add enough whole milk to make 1 cup)
2 tablespoons vanilla butternut flavoring

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.

VANILLA BUTTERNUT POUND CAKE WITH MARASCHINO CHERRIES

Vanilla Butternut Pound Cake With Maraschino Cherries image

Haven't made this yet, but have been searching online for a bundt pan maraschino cherry cake and found this one on "baking911.com" after requesting.

Provided by Lorraine3

Categories Dessert

Time 1h5m

Yield 1 cake

Number Of Ingredients 12

Ingredients

1/2 cup shortening
1 cup margarine (2 sticks) or 1 cup butter (2 sticks)
1 teaspoon salt
2 cups sugar
5 large eggs
3 cups sifted flour
6 ounces evaporated milk
2 ounces water
1 cup chopped nuts
10 ounces maraschino cherries, well drained
2 tablespoons vanilla extract
2 teaspoons butter-nut flavoring, see note

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!).

Tips:

Choose the right butternut squash. Look for a squash that is firm and heavy for its size. The skin should be smooth and free of blemishes.
Roast the butternut squash before using it in the cake. This will help to bring out its natural sweetness and flavor.
Use a combination of granulated sugar and brown sugar in the cake batter. This will give the cake a rich, complex flavor.
Don't overmix the cake batter. Overmixing can result in a tough, dry cake.
Bake the cake at a moderate temperature. This will help to prevent the cake from browning too quickly.
Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.

Conclusion:

Vanilla butternut pound cake is a delicious and versatile cake that can be enjoyed for breakfast, dessert, or a snack. It's easy to make and can be customized with different flavors and toppings. Whether you're a fan of classic vanilla cake or looking for something new and unique, this cake is sure to please. So, preheat your oven and get ready to bake a batch of this delicious cake today!