1 - 10 of 34 for butternut pound cake
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Cream together shortening and sugar. Add eggs, one at a time. Combine plain and self-rising flours with salt; add to creamed mixture alternately with ...
Cream shortening and sugar. Add egg yolks and vanilla. Add buttermilk, flour, soda and salt alternately to mixture (1/3 at a time). Stir in coconut ...
Cream sugar, butter, ... each addition. Add cake flour, mixing well. ... Cool thoroughly and sprinkle with sifted powdered sugar. Yield: one 10-inch cake.
Cream 1 cup ... Mix well 1 cup sweet milk, 2 1/2 cups cake flour, 1/2 cup self-rising flour, 1 tablespoons butternut flavoring. Bake 1 hour at 325 degrees.
Blend together butter ... Stir in the vanilla-butternut extract. Pour into ... Place in COLD oven. Turn oven on to 350 degrees and bake 1 hour 45 minutes.
DO NOT PREHEAT OVEN. Grease and flour tube pan or bundt pan. Combine milk and water. Cream sugar, shortening and salt. Add eggs one at a time. Add ...
Cream butter and shortening, add sugar and continue creaming until light and fluffy. Add whole eggs, one at a time, beating well after each addition. ...
Cream sugar, shortening ... Increase heat to 350 degrees. Bake 10 to 20 minutes longer. Have ingredients room temperature. Mix well. Spread on cooled cake.
Bake 1 1/2 hours at 325 degrees. Mix together and spread on cake.
Cream shortening with ... milk alternately with cake flour; add extract. ... Combine all ingredients; beat for at least 10 minutes. Spread on cooled cake.
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