Vanilla Butternut Pound Cake

READY IN: 2hrs 5mins
Top Review by Caryn

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.]

Ingredients Nutrition


  1. DO NOT PREHEAT OVEN, must start in COLD oven.
  2. Cream shortening, butter, sugar and salt.
  3. Add eggs, one at a time.
  4. Add flour and milk alternating small amounts of each.
  5. Fold in flavoring by hand.
  6. Bake in greased tube pan for 1 hour and 45 minutes at 325*.
  7. DO NOT open oven door while baking.
  8. Remove from pan immediately.

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