Number Of Ingredients 8 Steps:
Preheat oven to 350˚F. Grease and flour two 8 inch x 2 inch baking pans and set aside. In a large mixing bowl sift together the flour, sugar, baking powder and salt. Add butter, milk, and vanilla. With a hand mixer, beat for 2 minutes, occasionally scraping down the sides of the bowl. Add eggs and beat for 2 minutes more. Pour batter into prepared pans, dividing equally between the pans. Bake 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven. Cool in the pans for 10 minutes and then turn cakes out onto a cooling rack to cool completely. Add your favorite frosting to the cake.
Time 1h15m Yield 16 servings. Number Of Ingredients 16 Steps:
Cream together sugar and butter for cake. Add eggs; beat on medium speed of mixer for 2 minutes. Mix dry ingredients together lightly with fork. Add dry ingredients alternately with milk. Mix well. Stir in vanilla and nuts. Pour into greased 13x9-in. baking pan. , Bake at 325° for 45-50 minutes. (Cake may be baked in 8-in. layer pans.) Cool. Make frosting by melting butter in a medium saucepan. Add brown sugar; boil 2 minutes. Add milk; bring to boil. Remove from heat; cool to lukewarm. Beat in sugar and vanilla. (May add chopped hickory nuts, 1/2 cup if desired.) Frost cake.
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 1h Number Of Ingredients 8 Steps:
To make the butter crunch mixture, melt the butter in a saucepan. Remove from heat and stir in sugar, corn syrup, and water. Cook, stirring occasionally, until the mixture reaches 300 degrees on a candy thermometer. Remove from heat, stir in almonds, and pour out into prepared pan, spreading the mixture with the back of a spoon to fill the pan. Before the butter crunch hardens, but when it is firm enough to handle, turn it out onto a large parchment-covered cutting board and peel away the foil. Allow the butter crunch to cool completely. To finish the butter crunch, wipe the top surface of the candy with a damp paper towel to remove excess butter and allow to dry a few minutes. Have another cutting board or the back of a jelly-roll pan ready to turn the candy over onto. Use a small offset metal icing spatula to spread half the tempered chocolate quickly over the butter crunch. Scatter half the chopped almonds over the chocolate. Cover this finished surface with a piece of parchment paper or foil and place another cutting board or the back of a large jelly-roll pan. Remove top board and paper and quickly spread with remaining tempered chocolate and scatter on remaining almonds (it isn’t necessary to wipe the second side because it wasn’t against a buttered surface). Refrigerate for 20 minutes to set chocolate. Break the butter crunch into 2-inch pieces. Store candy in a tin or plastic container with a tight-fitting cover and keep at a cool room temperature for up to a week.
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 2h10m Yield 10-12 serving(s) Number Of Ingredients 14 Steps:
For the cake:. Mix all the ingredients together and pour into a greased, floured angel food cake pan or a greased bundt pan. Place in COLD oven and turn heat to 325 degrees. Bake for 1 hour and 40 minutes, or until toothpick comes out clean. For the frosting: ****. Beat cream cheese and butter until smooth. Add box of powdered sugar and beat well. Add butter & nut flavoring and blend. Stir in chopped pecans. Spread on top of cake and let come down the sides. ****Note:. My mother always put the full batch of frosting on the cake. My aunt’s recipe says to make 1/2 the frosting recipe for the cake. It is a personal preference. If you like alot of frosting; make the entire batch. If you don’t like too much frosting cut the frosting recipe in half.
Yield 14 Number Of Ingredients 11 Steps:
In a large bowl, mix together sour cream, 1/2 cup sugar, salt, and yeast. Stir until yeast dissolves. Add eggs, 1/2 cup melted butter, and half of the flour; mix well. Mix in the remaining flour. Turn dough out on floured board. Knead until smooth, about 10 to 15 minutes. Place in greased bowl, and cover. Let rise in warm place until double in bulk, about 1 1/2 to 2 hours. Punch dough down. Turn over, and let rise again for 45 minutes. Place 1/2 cup melted butter in a small cup. Mix together 1 cup white sugar, chopped nuts, and cinnamon. Form dough into walnut-sized balls. Dip each ball in melted butter, and roll in sugar-nut mixture. Place in layers in a 10 inch greased tube pan. Sprinkle any remaining sugar-nut mixture or melted butter over the top layer of balls. Cover pan with waxed paper and a towel, and let dough rise again 45 minutes. Bake at 375 degrees F (190 degrees C) for 40 to 50 minutes, or until golden brown. Run a spatula around sides of cake, and invert onto plate.
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.
More about “old fashioned butter nut cake recipes”
Number Of Ingredients 12 Steps:
Cream crisco and mix in sugar Add eggs, one at a time and beat Mix flour together and add to mixture Add milk and flavor. Beat and pour into a bundt pan sprayed with cooking spray (such as Pam) or two round cake pans. Bake at 325 for one hour. Cream butter until fluffy. Add part of the powdered sugar and beat. Continue adding sugar and milk in small batches and beat until very fluffy. Stir in flavoring. Frost/Ice your cake.
