Indulge in Delight with Vanilla Pound Cake Recipe
Hey there, my fellow foodies! I’m thrilled to share with you one of my all-time favorite cake recipes – the Butternut Vanilla Pound Cake. If you’re looking for a moist and decadent dessert that will satisfy your sweet tooth, you’ve come to the right place. This pound cake is nothing short of a masterpiece, baked to perfection with just the right balance of flavors.
Let me tell you, there’s nothing quite like the scent of vanilla and butternut wafting through the kitchen as the cake bakes. And when it comes out of the oven – golden brown and tempting – I guarantee you won’t be able to resist taking a bite. The soft and airy texture of this buttery pound cake paired with its nutty flavor is simply irresistible.
Baking may not always be easy, but trust me, this recipe is a piece of cake. With just a few simple ingredients and some basic baking supplies, you can whip up this delicious treat in no time. Whether you’re hosting a dinner party or just looking for a special dessert that will wow your family, this Butternut Vanilla Pound Cake will unquestionably impress.
So let’s get baking and indulge in some sweet and savory goodness! Trust me, once you take your first bite, this pound cake will become a staple in your baking repertoire. So what are you waiting for? Roll up your sleeves and get ready to create some magic in your kitchen!
Why You’ll Love This Recipe
Hey there fellow baking enthusiasts! I am thrilled to take you on a journey of flavor and texture with a classic British recipe that has stood the test of time. Trust me, folks, once you try our butter nut vanilla pound cake recipe, you won’t be able to resist its buttery flavor and moist crumb.
So what makes this recipe stand out from the rest? First of all, it’s all about the ingredients. We use real French vanilla and flavor the cake with butternut extract to make it extra nutty and delicious. Secondly, we’ve got a pound cake batter that utilizes both shortening and margarine, making the cake light while keeping it dense enough to hold all of its rich flavor.
But wait, there’s more! Need I mention our secret ingredient? The addition of evaporated milk adds a touch of creaminess to the batter, giving it that perfectly balanced taste between moistness and fluffiness. The combination of vanilla extract and butternut extract creates a symphony of flavors in your mouth – guaranteed you’ll love it!
But let’s not forget the versatility of this cake. It can be served alone as the main attraction or with whipped cream and fresh fruit for added texture and color. And, best believe it pairs perfectly with tea or coffee as an afternoon snack or breakfast treat.
In conclusion, with its easy-to-follow steps, fail-proof method and melt-in-your-mouth flavor profile – this cake recipe will take your taste buds on a sweet adventure for sure! Whether you’re baking for a crowd or simply want to indulge yourself, our butter nut vanilla pound cake is a must-try.
Ingredient List
Let’s take a look at the ingredient list of this Butter Nut Vanilla Pound Cake recipe. You will need the following:
Dry Ingredients
- 3 cups of granulated sugar
- 3 cups of all-purpose flour
- 4 teaspoons of baking powder
- 1 teaspoon of salt
Wet Ingredients
- 1 cup of butter and margarine mixture (softened)
- 1 cup of shortening
- 5 eggs
- 2 tablespoons of vanilla extract
- 1 can of evaporated milk
The Recipe How-To
Now, let’s get to the most exciting part – making the Vanilla Butter Nut Pound Cake! Here are simple step-by-step instructions to guide you through the process:
Ingredients
- 1 cup shortening
- 1 cup salted butter, softened
- 3 cups granulated sugar
- 5 eggs
- 3 cups flour
- 1/4 teaspoon salt
- 2 tablespoons vanilla extract
- 2/3 cup evaporated milk
Instructions
- Preheat your oven to 350°F. Grease and flour a tube or bundt pan.
- In a large mixing bowl, cream together the shortening, butter, and sugar until light and fluffy.
- Add in the eggs one at a time, beating well after each addition.
- In another bowl, whisk together the flour and salt. Gradually add it to the wet mixture, alternating with the evaporated milk. Make sure to begin and end with the dry ingredients.
- Mix in the vanilla extract, being careful not to overmix.
- Pour batter into the prepared pan and bake for an hour or until a toothpick inserted in the center of the cake comes out clean.
- Once fully baked, remove from oven and let cool for about 10 minutes before removing from pan.
That’s it! You now have your very own delectable Vanilla Butter Nut Pound Cake ready for devouring. Enjoy it with a nice cup of coffee or tea, or pair it with fruits, whipped cream, or ice cream for an extra treat.
Substitutions and Variations
Hello and welcome to the section where we discuss substitutions and variations for this delicious Butternut Vanilla Pound Cake recipe. One of the great things about this recipe is that it is quite versatile, which means you can customize it to suit your personal preferences or what you have available in your kitchen.
Firstly, if you don’t have butternut flavoring on hand, vanilla extract or almond extract will work just as well. If you are a fan of nuts, you can add some chopped pecans or walnuts to the batter before baking to give your pound cake some added crunch and texture.
For a chocolate twist on this recipe, you can substitute a cup of the flour for cocoa powder and add 1/2 cup of chocolate chips into the mix. This will give you a delicious chocolate pound cake, perfect for dessert or an afternoon tea-time treat.
If you prefer a lighter cake, try swapping out the shortening with unsalted butter or replacing some of the flour with cake flour. The result will be a sponge-like cake with a super airy crumb that is perfect for layer cakes.
For those watching their sugar intake or following a special diet, you can replace granulated sugar with a low-calorie sweetener like Stevia or honey. Additionally, gluten-free flour can be used instead of all-purpose flour to make this recipe gluten-free.
Lastly, if you’re feeling bold and want to experiment with different flavors, try adding lemon zest to your cake batter for a tangy twist on this classic recipe. Alternatively, add some sour cream to your batter for added creaminess and moistness.
So there you have it- now you know how easy it is to make substitutions and variations for this butternut vanilla pound cake recipe. Experiment with different flavors and ingredients until you find your own unique take on this delicious dessert!
Serving and Pairing
Once your delicious vanilla butter nut pound cake is baked and ready to serve, it’s important to consider the best way to enjoy and pair it with other flavors. The moistness and melt-in-the-mouth nature of this cake make it an ideal dessert for any time of day or occasion.
One of my favorite ways to serve this cake is warm from the oven with a big scoop of vanilla ice cream. The combination of hot and cold makes for a heavenly treat, with the vanilla ice cream perfectly complementing the rich vanilla flavor in the cake. You can also add a dollop of whipped cream or a drizzle of caramel sauce on top for some added indulgence.
Another great pairing is a hot cup of tea or coffee – the richness of the pound cake pairs perfectly with a strong and sweetened beverage. If you’re feeling adventurous, you can even try pairing it with some dessert wine like Sauternes, which will bring out the nutty undertones in the cake and enhance its overall flavor.
If you’re looking for something more casual, you can also try pairing this cake with some fresh fruit like berries, cherries, or peaches. The light acidity and sweetness in these fruits perfectly balance out the rich and buttery texture of the cake.
At the end of the day, there are endless ways to serve and pair this delicious vanilla butter nut pound cake. Just be sure to savor every bite!
Make-Ahead, Storing and Reheating
Making the Butter Nut Vanilla Pound Cake ahead for a get-together or just to have it ready for your sweet cravings, can be a great idea. After you have baked the pound cake, let it cool down completely on the wire cake rack. You can then cover the cake with a plastic wrap or aluminum foil and store it in an airtight container. Avoid keeping it in the fridge as that can make the cake dry out.
When reheating, preheat your oven to 350°F and let the cake come to room temperature first. Then, place the cake in the oven for about 10-15 minutes until it is warmed up. Slice and serve while still warm.
If you plan on storing the pound cake for future use, you can freeze it instead of storing it in your pantry. Wrap the cake tightly in several layers of plastic wrap or put it in a freezer bag that is airtight. The packed cake should keep well in the freezer for up to three months.
When you want to defrost and reheat the pound cake, remove it from the freezer and let it sit outside at room temperature for about an hour or two so that it can fully defrost. Once defrosted, wrap individual slices with aluminum foil and reheat them in a heated oven at 300°F for around 10-12 minutes before serving.
Remember that although this pound cake recipe is best served fresh out of the oven, you can still store and reheat leftovers if necessary. With these simple steps, you can make sure that you always have some delicious Butter Nut Vanilla Pound Cake on hand anytime you want!
Tips for Perfect Results
If you’re someone who loves baking, or just trying to perfect your baking skills, here are some tips for making the best vanilla butter nut pound cake:
1. Use room temperature ingredients- Be sure to take out your eggs, butter and evaporated milk at least an hour before baking so they can reach room temperature for optimal results.
2. Cream the butter/sugar mixture thoroughly – The creaming process is essential in creating a light and airy texture in the cake, so be sure to beat the butter and sugar until it’s pale and fluffy.
3. Sift the flour – Sifting the flour not only removes any lumps but also helps create a tender crumb texture in the pound cake.
4. Measure ingredients precisely – Accurate measurement of ingredients plays one of the most critical roles when it comes to baking a successful pound cake. Use measuring cups and spoons where necessary.
5. Don’t overmix – Overmixing can be damaging to a cake’s structure and cause it to become dense, dry, or tough. Mix just enough to incorporate all of the ingredients evenly.
6. Use a tube or bundt pan– A tube or bundt pan works best for making this type of cake as it helps distribute heat evenly throughout the batter.
7. Let it cool – Once you have finished baking, let the cake rest for about 10 minutes to allow it to settle before flipping it onto a wire rack to cool completely.
8. Add some flavor- To add an extra layer of flavor to your vanilla butter nut pound cake, consider mixing in some lemon zest or orange extract for citrusy notes or stirring in some chopped nuts for added texture and crunch.
By following these tips, you’ll get a perfectly baked vanilla butter nut pound cake every time that will surely impress your friends and family!
FAQ
Now let’s take some time to address any questions or concerns you may have about making this delicious vanilla butter nut pound cake. Trust me, over the years I’ve received many inquiries regarding this recipe, so I’m happy to answer them for you here in this handy FAQ section. Read on to find out more.
What is the difference between butter cake and pound cake?
Creamed cakes, also known as butter cakes, have a fluffier consistency and larger size compared to pound cakes, which have a denser texture. The latter was called pound cake because it was originally made with one pound each of butter, sugar, eggs, and flour.
Why is my pound cake not moist?
There are a couple of reasons why your cake might be dry. One possibility is that it was left in the oven for too long. Another reason could be an imbalance of ingredients, specifically too much flour or not enough butter and sugar. To fix this issue, you can adjust the oven temperature or take the cake out earlier than intended.
What is Elvis Presley pound cake?
As per the Sterns, pound cake held a special place in Elvis’ heart and childhood memories. They were able to obtain the coveted recipe from an old friend of The King’s, Janelle McComb. The recipe was gifted to the Sterns on the 10th anniversary of Elvis’ death. McComb used to bake two loaves every Christmas and bring them to Graceland.
What causes a pound cake to be gummy?
When making a cake, it’s important to avoid overmixing the flour and activating the gluten, as it can result in a rubbery texture instead of the desired soft and spongy one. This often happens when the butter and sugar are not creamed properly.
What happened to McCormick butternut flavoring?
A flavoring product that was once sold as a butter and nut vanilla variant is now being marketed as “cake batter flavoring” by the McCormick brand. In case you’re having difficulty locating it using its old name, you should try searching for it with its new name at the grocery store.
Bottom Line
Now that you have all the information you need to make a delicious vanilla butter nut pound cake, I urge you to give it a try! This classic British dessert is not only easy to make but also incredibly versatile, making it the perfect treat for any occasion.
Whether you prefer a dense and buttery pound cake or one with a lighter sponge-like texture, this recipe can be adapted to suit your preferences. You can even experiment with different flavorings and add-ins, such as nuts or chocolate chips, to create your own signature version of this classic dessert.
Plus, with the tips and substitutions provided, there’s no reason why you can’t make this dessert even if you’re missing one or two ingredients. So put on your apron and get baking – I guarantee that your taste buds (and your family and friends) will thank you for it!
Butter Nut Vanilla Pound Cake Recipe
Ingredients
- 1 cup margarine, softened
- 1/2 cup shortening
- 3 cups sugar
- 1/4 teaspoon salt
- 5 eggs, large
- 3 cups flour
- 5 ounces evaporated milk
- 2 tablespoons vanilla, Butter Nut Flavored
Instructions
- Cream together margarine, shortening, sugar, and salt.
- Add eggs, one at a time.
- Add 1/2 of flour, the milk (with enough water added to make 1 cup), then the rest of the flour.
- Fold in the vanilla.
- Pour in greased tube pan, and bake 1 hour 45 minutes, at 325°F, starting from a COLD oven.
- Do not open the oven door during baking.
- Remove from pan immediately.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.