Vanilla Butternut Pound Cake With Maraschino Cherries Food

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.

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!).

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.

CHERRY LOAF "POUND CAKE"

Steps:

• Cream butter with sugar, beat until fluffy.
• Add eggs one at a time, beat after each addition.
• Mix flour and salt.
• Add flour mix to creamed mixture and blend thoroughly.
• Fold in cherries.
• Bake at 300 degrees for 1 hr and 20 minute.

MARASCHINO CHERRY CAKE

Steps:

• Preheat oven to 325.
• Drain cherries & dry thoroughly.
• Sift flour, baking powder.
• Coat cherries with a little of this dry mixture.
• Beat butter& sugar together until light& fluffy.
• Add eggs one at a time beating well after each addition.
• add flavouring.
• Stir in remaining flour mixture alternately with milk.
• When smoothly blended add the cherries stirring them in.
• scrape into a well greased tube pan.
• Bake about 2 hours or until cake is set.
• Test with toothpick.
• cool before removing from pan.

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.

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.

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.