) “Delectable Butternut Pound Cake Recipe for Fall Season
Hey there, fellow food lovers! Welcome to my kitchen where I’ll be sharing with you my Grandma’s signature recipe, Butternut Pound Cake. Grandma Hiers was a phenomenal home cook who would always make sure that her baked goods were nothing short of extraordinary. Trust me when I say that this recipe is a family treasure that has been passed down for generations, and it’s definitely worth trying.
This cake is so moist and fluffy that it almost melts in your mouth, and the butternut flavoring adds just the right amount of sweetness to delight your taste buds. As someone who’s all about delicious and easy-to-make desserts, I can guarantee you that once you try this butternut pound cake recipe, it will quickly become one of your favorites.
Grandma Hiers had a love for classic comfort food and loved experimenting with different flavors. So, this butternut pound cake recipe is truly an ode to her style of cooking. It’s perfect for special occasions, celebrations or even when you need a little pick-me-up dessert.
In this article, I’ll be taking you through every step of the process from ingredients needed – which I promise are readily available – to make-ahead tips and everything in between. Whether you’re an experienced baker or just starting out, get ready to enter the world of Grandma Hiers’ cake-making tradition.
So, put on your apron, preheat your oven, grab your mixing bowl – let’s do some baking!
Why You’ll Love This Recipe
Are you looking for a classic, mouthwatering cake recipe that has been passed down through generations? Look no further than Grandma’s Butternut Pound Cake! This cake is guaranteed to knock your socks off and keep everyone coming back for more.
First of all, this butternut pound cake is made with a perfect blend of cake flour, self-rising flour, and rich, creamery butter. It has a velvety texture with that dense yet fluffy quality that only a pound cake can provide. The combination of butternut flavoring and vanilla extract creates a unique flavor that is sure to please your taste buds.
But what sets Grandma’s Butternut Pound Cake apart from other dessert recipes is the simplicity of its ingredients. With just eggs, milk, sugar, and butter, this cake is a delightful reminder of the simple pleasures in life. This recipe has stood the test of time and continues to be a favorite among families across the nation.
If you are looking for something unique and delicious to bring to your next gathering or just craving some good old-fashioned comfort food, then look no further than Grandma’s Butternut Pound Cake. Trust me when I say that one bite of this delectable dessert will have you hooked for life!
Ingredient List
Let me walk you through the list of ingredient you’ll need to make this Grandma’s Butternut Pound Cake Recipe.
- 3 cups of cake flour
- 3 cups of granulated sugar
- 1 cup (2 sticks) of salted butter, softened
- ½ cup of Crisco
- 5 large eggs
- 1 cup of whole milk
- 2 tablespoons of butternut flavoring
- ½ teaspoon of baking powder
- Pinch of salt
Note that you can find some of these ingredients, such as cake flour or butternut flavoring, at specialty stores or online retailers. Make sure to double-check your pantry before heading out to shop.
The Recipe How-To
Step 1: Preheat the Oven and Prep the Bundt Pan
Before getting started on mixing the ingredients, preheat your oven to 325°F. While waiting for it to heat up, grease and flour a 10-12 cup bundt pan making sure that all sides are coated well.
Step 2: Mix the Butter and Sugar
Take a large mixing bowl and add in 3 cups of sugar followed by 3 sticks of salted butter softened at room temperature. Cream them together using either an electric hand mixer or a stand mixer until the mix turns light and fluffy. This usually takes about 5 minutes.
Step 3: Add Eggs One at a Time
Once done with step two, start adding in 5 large eggs one at a time, stirring well after each addition.
Step 4: Incorporate Dry Ingredients
In another bowl, sift together 3 cups of cake flour and 2 teaspoons of baking powder. Then gradually add this mixture into the butter-sugar-egg mix while continuing to blend until everything is completely incorporated.
Step 5: Add Milk and Butternut Flavoring
Next up, add in 1 cup of milk, as well as 2 tablespoons of butternut flavoring, also known as vanilla-butternut extract. Measure out these ingredients carefully since any alteration could affect the outcome of your cake.
Step 6: Pour into Prepared Pan and Bake
Once you have your batter homogeneous, pour it over into your prepared bundt pan evenly. Bake your butternut pound cake for about 1 hour and 20 minutes, or until fully cooked when you insert a toothpick in it that comes out clean. Let it cool down properly for about 30 minutes before taking it out of the pan.
Now you have Grandma’s famous Butternut Pound Cake Recipe ready to impress your friends and family. I hope this recipe brings back warm memories to all who enjoy it.
Substitutions and Variations
Now, let’s talk about some substitutions and variations for this wonderful grandma’s butternut pound cake recipe. Don’t worry, I’ve got you covered.
First of all, if you don’t have cake flour or self-rising flour on hand, you can always make your own at home. For cake flour, simply sift together 1 cup of all-purpose flour and 2 tablespoons of cornstarch. For self-rising flour, combine 1 and 1/2 cups of all-purpose flour with 2 and 1/4 teaspoons of baking powder and 3/4 teaspoon of salt.
If you want to switch things up a bit, instead of butternut flavoring, you can use vanilla extract or any other flavoring that you prefer. Lemon or almond extract are both great options that will pair perfectly with the pound cake.
For something a little different, try making a marble pound cake by dividing the batter in half and adding cocoa powder to one half. Then alternate spoonfuls of each batter into the bundt pan and gently swirl with a knife.
If you want to make a cream cheese butternut pound cake, simply add 8 ounces of softened cream cheese to the butter-sugar mixture before adding in the eggs.
Looking for something lighter? You can use light butter or even coconut oil instead of regular butter. And for a gluten-free option, use gluten-free all-purpose flour and add in 2 teaspoons of baking powder and 1/2 teaspoon of xanthan gum.
No matter what substitution or variation you choose, this grandma’s butternut pound cake recipe is sure to please!
Serving and Pairing
Let me tell you, serving this Grandma’s Butternut Pound Cake recipe will make your guests think you’re a baking genius. Pair a slice of this moist and decadent cake with a cup of hot tea or coffee for an indulgent dessert or for a sweet breakfast treat.
This pound cake is so good that it doesn’t need any accompaniments, in fact, I personally prefer to serve it plain. However, if you want to take it to the next level, consider topping each slice with a dollop of fresh whipped cream and sprinkle some chopped nuts over the top for added texture.
You can also turn this butternut pound cake into a fantastic brunch dish. Slice it up and serve it as toast, then top with melted butter and a drizzle of honey for an elevated breakfast experience.
And if you’re feeling extra fancy, pair this cake with a scoop of vanilla ice cream and turn it into an elegant dessert. The flavors blend seamlessly and make for a perfect end to a dinner party.
Believe me when I say this cake is so versatile – it goes well with any occasion or meal. Trust me, your friends and family will be begging you to make this Grandma’s Butternut Pound Cake recipe again and again.
Make-Ahead, Storing and Reheating
If you’re anything like me, you love having delicious cake available at any given moment. This Butternut Pound Cake is perfect for preparing ahead of time and storing for later usage.
To make your life easier, you can make this cake a day or two before your event and keep it tightly wrapped in plastic wrap or aluminum foil. Don’t worry about the cake becoming stale, because this cake is so moist it will retain that freshness for days! Just make sure to store it in a cool and dry place, like the refrigerator.
When it’s time to serve, take the cake out of the refrigerator at least an hour before serving, allowing it to come to room temperature. This way, the flavors will be at their best and the texture will be at its most delicious.
If you have leftovers or want to store the cake for longer periods of time, I suggest slicing the pound cake and wrapping each slice individually in plastic wrap. Then you can store these slices in airtight containers or freezer bags in the freezer for up to three months.
When it comes to reheating your Butternut Pound Cake slices, I recommend doing so in a microwave on high power just until it’s heated through but not dry. You could also thaw them out overnight in the fridge and enjoy them cold or heat them up on a low temperature oven until they are heated through.
With these tips, you can enjoy Grandma’s Butternut Pound Cake anytime you want! Trust me, your taste buds will thank you.
Tips for Perfect Results
Now that you have all the ingredients ready to go, let’s talk about how to make sure your Grandma’s Butternut Pound Cake comes out perfectly every time.
One of the biggest keys to making a successful pound cake is to ensure that all your ingredients are at room temperature. This will help everything blend together more easily when mixing, and will give you a more consistent crumb texture in the finished cake.
Another tip is to take extra care when measuring out your flour. Too much flour can make the cake dry and dense. Be sure to scoop the flour into your measuring cup with a spoon or spatula, and then level it off with a knife. This ensures accurate measurements that won’t weigh down your cake.
When it comes to incorporating air into the batter, beating the butter and sugar until light and fluffy is crucial. This will take 3-5 minutes but it’s worth it for a light, airy cake. Make sure you scrape down the sides of the bowl before adding in other ingredients.
To avoid uneven baking or burning, make sure your oven rack is placed in the center position of your oven, which allows heat to circulate evenly around the cake.
Once your cake is baked, allow it to cool in the pan on a wire rack for at least 10 minutes before removing from the pan. This will give time for steam to escape from the hot cake and prevent it from breaking apart when you turn it over onto a plate.
Following these tips will give you that perfect, moist and delicious butternut pound cake every time!
FAQ
Before we wrap things up, let’s go over some frequently asked questions to ensure that you have all the necessary information to make this Grandma’s Butternut Pound Cake recipe your new favorite dessert and impress your guests. Here are some of the questions that often come up, along with answers and our tips for acing this recipe.
Why is my pound cake not moist?
When striving for a perfect cake, one possible issue could be dryness. Over-baking the cake is a possible culprit, but adding an excessive amount of flour or not incorporating enough butter and sugar are also potential causes. To combat this issue, you may want to consider lowering the oven temperature or taking the cake out of the oven a bit earlier than suggested.
Why is it called Elvis Presley pound cake?
According to a piece in Saveur magazine by food historians Jane and Michael Stern, Elvis Presley, despite having a wealthy lifestyle, remained a fan of simple, homegrown food. The Sterns noted that they frequently ate with Elvis enthusiasts who felt particularly connected to the legendary singer due to his appreciation for humble cuisine.
What causes a pound cake to be gummy?
When making a cake, it’s important to avoid overmixing the flour since this can activate the gluten and result in a rubbery texture. Overmixing is often caused by improper creaming of the butter and sugar. To ensure a soft and spongy texture in your cake, it’s important to pay close attention to the mixing process.
Bottom Line
”Are you ready to take a culinary journey with me, and make my Grandma’s famous butternut pound cake recipe? This recipe is not only a crowd-pleaser but also easy to follow, and the outcome is simply divine!
The combination of cake flour, self-rising flour, eggs, sugar, milk, butter, and vanilla butternut flavoring will leave your taste buds wanting more. The texture of the cake is rich and moist, thanks to the 5 large eggs and cream cheese that adds depth to the batter.
Whether you want to impress your family or guests at a dinner party, this cake fits the bill perfectly. You can pair it with any beverage or serve it with whipped cream or ice cream. This cake is versatile in every possible way!
If you’re looking for something new and tantalizing for your dessert table, then Grandma’s butternut pound cake should be at the top of your list. Trust me; you won’t be disappointed! So go ahead and indulge in this sweet slice of heaven.”
Grandma’s Butternut Pound Cake Recipe
Ingredients
- 1 cup Butter Flavor Crisco
- 1 cup milk
- 2 cups sugar
- 5 eggs
- 1/2 cup self rising flour
- 2 1/2 cups cake flour
- 2 tablespoons butternut flavoring
Instructions
- 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.
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.