Prep 20 mins
Cook 1 hr 45 mins
- 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.
I love making pound cakes and was excited to try one using evaporated milk and a combination of butter/shortening. This recipe produced a very nice moist pound cake but I did not care for the vanilla butternut flavoring. The artificial butter flavor took away from the natural butter flavor and almost made it taste like a cake mix. The flavoring I used was orange in appearance and the cake took on a very yellow color which made you think it might be a lemon pound cake. I will definitely make this pound cake again but I'll use vanilla extract in place of the vanilla butternut flavoring. [I opened the oven and checked on the cake at about 1 hr 20 minutes and every 5 minutes after to make sure that I didn't overbake the pound cake - mine came out at 1 hr 35 minutes.]
This is an old family favorite and I still can find the Superior brand flavoring online at Betty's. I only use 1 tablespoon of the flavoring and the taste is great. Never had a complaint. I bake mine at 325 for 1 hour and 30 minutes. the pan is a little darker so it takes less time. I use a preheated oven and not the cold oven my mother's recipe used to call for. I ahve also used Land O Lakes margaine and Crisco solid not oil. The margarine has the same ratio of fats as butter. I usually have it on hand and it always bakes up great! This cake freezes well so giving it as a gift works out well at Christmas. I wonder how old this recipe is?
i give this recipe 5 stars its hard to find the flavoring i had to order mines off the internet but well worth the wait