Time 2h Yield 14 Number Of Ingredients 9 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.
Time 2h Yield 15 Number Of Ingredients 19 Steps:
Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray. In large bowl, beat 3/4 cup butter and the granulated sugar with electric mixer on medium speed until light and fluffy. Beat in eggs until fluffy. Beat in baking powder, baking soda, salt, ginger, cinnamon and nutmeg. Add flour alternately with buttermilk, scraping side of bowl. Beat 1 minute. Stir in squash and 1/2 cup walnuts. Spread in pan. Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely. In medium bowl, beat 1/2 cup butter and the cream cheese with electric mixer on medium speed until light and fluffy. Add powdered sugar, 2 tablespoons milk and the maple flavor. Beat until smooth and creamy, adding additional milk if needed. Frost cake. Sprinkle with 1/2 cup walnuts. Cover and refrigerate.
Time 40m Yield 12 serving(s) Number Of Ingredients 14 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.
Time 45m Yield 15 servings. Number Of Ingredients 11 Steps:
In a bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with milk. Stir in nuts. Pour into a greased 13x9-in. baking pan. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Frost cooled cake.
Time 15m Yield 15 Number Of Ingredients 9 Steps:
For the cake: Preheat the oven to 350 °F. Adjust the racks to the middle of the oven. Spray three 9-inch cake pans with nonstick spray and dust lightly with flour. Using a stand mixer, cream 2 sticks of butter until fluffy. Add the granulated sugar and continue to cream well for 6 to 8 minutes. Add the eggs, one at a time, beating well after each addition. Add the flour and milk alternately to the creamed mixture, beginning and ending with the flour. Add 3 tablespoons extract and continue to beat until just mixed. Then fold in 1 cup chopped pecans. Divide the batter equally among the prepared pans. Level the batter in each pan by holding pan 3 or 4 inches above the counter and dropping it flat onto the counter. Bake until golden brown, 30 to 35 minutes. Cool the cakes completely before frosting. For the frosting: Add the confectioners’ sugar to a bowl and whisk to make sure there are no lumps. Set aside. In a large bowl, blend together the cream cheese and 1 stick butter with an electric hand mixer. Gradually add the confectioners’ sugar and beat until light and fluffy. Beat in 1 teaspoon extract. Stir in 1/2 cup pecans (or reserve them to sprinkle over the frosted cake). Fill and frost the cake when the layers are completely cool.
Time 2h Yield 1 cake, 12 serving(s) Number Of Ingredients 8 Steps:
Cream sugar and butter together. In separate bowl mix flour and salt together. Combine the evaporated mix, oil, and vanilla butter and nut flavoring. Stir well. Add this mixture to the creamed sugar and butter. Mixing thoroughly. Slowly pour the mixture into the dry ingredients. Mixing well. Pour into a lightly greased (spray non-stick) tube pan. Place in COLD oven, Bake at 325 degree for 1 3/4 hours. Do not open door. Cool 25 minutes. Remove from tube pan.
More about “butternut cake recipes”
Yield 14 Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch tube pan. Sprinkle the bottom and halfway up the sides of the pan evenly with finely chopped butternuts (pecans or walnuts). Sift together cake flour, baking soda, cinnamon, allspice, nutmeg, and salt. Cream the butter. Blend in lightly packed brown sugar and beat until light and fluffy. Beat in eggs. Stir dry ingredients into creamed mixture alternately with buttermilk. Blend in the finely chopped butternuts or pecans or walnuts. Put gently into baking pan. Bake for 45 to 50 minutes, or until cake springs back when you touch it lightly. Cool in pan for about 10 minutes. Put on cake rack to cool completely. Leave upside down and sprinkle with confectioners’ sugar over cake before serving.
