How To make Butternut Cake
2 x Sticks Butter
3 c Sifted Flour
1 t Baking Soda
3 Eggs
2 c Sugar
1 c Buttermilk
3 t Butternut Flavoring
1/4 t Salt
8 oz Cream Cheese
Stick Butter Box Powdered Sugar 2 t Butternut Flavoring
1 c Chopped Nuts
Preheat oven to 350 degrees Grease and flour three 9-inch cake pans of butter. 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. teaspoons flavoring. Add nuts. Spread on cooled cake.
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Butternut pound cake
Butternut pound cake creations
How to make: A Cream Cheese Butternut Pound Cake
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Cream Cheese Butternut pound cake recipe:
3 cups of plain flour
3 cups of granulated sugar
3 sticks of butter (room temperature)
8 oz. cream cheese (room temperature)
2 Tbls. Shortening
6 large brown eggs (or you can use white eggs)
4 tsp. Butter but flavor
-In a mixer cream together butter, cream cheese, shortenting and sugar until well combined. Add six eggs one at a time. Scrape the sides of the bowl then add the flavor and mix well. Next add the flour in three increments. Mix well for about 3 minutes. The pour batter into a 9 or 10 inch tube pan. Place in a cold oven at 325 degrees for 1 hour and 30 minutes.
Frosting:
1 stick of butter (room temperature)
1-16 oz. box of powdered sugar
4 oz. cream cheese
1 Tbls. milk (if needed)
4 teaspoons of butter nut flavor
1 cup of toasted pecans
-Cream butter and cream cheese together. Add sugar and flavor and mix well. If frosting is too thick add milk until desired consistency is reached. Fold in Pecans.
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Butternut cake
How to make an old fashioned butternut cake. Remix.
ingredients:
8 oz. cream cheese
1 stick of butter
1 box confectioners sugar
2 tbsp superior vanilla butter and nut flavoring
1 1/2 c of chopped pecans
1 box butter recipe cake mix
2 tbsp superior imitation vanilla butter and nut flavoring
3 eggs
2/3 milk
1 stick butter
Butternut Squash Cakes - Crispy Butternut Squash Cakes Recipe
Learn how to make a Crispy Butternut Squash Cakes Recipe! - Visit to get more info, and watch over 500 free video recipes. I hope you enjoy this Crispy Butternut Squash Cakes Recipe!
Move Over Pumpkin! This Butternut Squash Bread Is Even Better!
This homemade Butternut Squash Bread is deliciously moist and so simple to make! Made with butternut squash puree, warm spices, and a hint of orange, it boasts all the wonderful flavors of Autumn. This may just become your new favorite fall treat!
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Ingredients
1 ¾ cups (220 g) all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
1 ½ teaspoons ground cinnamon
½ cup (120 mL) (120 mL) canola oil
¾ cup (150 g) granulated white sugar
½ cup (107 g) packed light brown sugar
2 large eggs room temperature
1 ½ cups (341 g) butternut squash puree
¼ cup (60 mL) orange juice (or water)
Instructions
1. Preheat and prepare pan. Preheat oven to 350°F. Spray a 9×5” loaf pan with non-stick cooking spray or grease with butter and set aside.
2. Combine dry ingredients. In a mixing bowl, whisk together flour, baking soda, salt, nutmeg, cloves, ginger and cinnamon.
3. Combine wet ingredients. In the same mixing bowl whisk together oil, sugars, eggs, squash, and water until combined.
4. Combine wet and dry ingredients. Add the dry ingredients to the wet ingredients and mix together with a spatula until just combined.
5. Bake. Pour the batter into the prepared loaf pan and bake for 60-65 minutes until a toothpick inserted in the center of the bread comes out clean. Remove from the oven and allow the bread to cool completely in the pan set on a wire cooling rack.
6. Storage: Store the bread, and any leftovers, covered at room temperature for 2 days, or in the refrigerator for up to 1 week.
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#butternutsquash #quickbread #baking #bakingrecipe #fallbreads
Butternut Cake Recipe with Butter Pecan Frosting
This cake recipe is Paula's grandmothers and every time as a girl Paula went down to visit her grandmother in Florida, they would have this cake.
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Ingredients
3 cups plus more for dusting cake pans self rising flour
3 sticks at room temperature, divided butter
2 cups granulated sugar
4 large eggs
1 cup milk
3 tablespoons plus 1 teaspoon butternut extract
1 cup chopped, plus 1/2 cup unchopped pecans
4 cups confectioner's sugar
1 (8 oz) package at room temperature cream cheese
Preperation
For the cake:
1. 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.
2. 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.
3. 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.
4. Bake until golden brown, 30 to 35 minutes. Cool the cakes completely before frosting.
For the frosting:
1. Add the confectioners’ sugar to a bowl and whisk to make sure there are no lumps. Set aside.
2. In a large bowl, blend together the cream cheese and 1 stick butter with an electric hand mixer.
3. Gradually add the confectioners’ sugar and beat until light and fluffy. Beat in 1 teaspoon extract.
4. 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.
Courtesy of Paula Deen.