Results 1 - 10 of 34 for butternut pound cake
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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.
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 butter and shortening, add sugar and continue creaming until light and fluffy. Add whole eggs, one at a time, beating well after each addition. ...
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 sugar, butter, ... each addition. Add cake flour, mixing well. ... Cool thoroughly and sprinkle with sifted powdered sugar. Yield: one 10-inch cake.
Beat eggs well; ... to beat. Add butternut flavoring and milk. ... gradually, beating well. Preheat oven to 350 degrees. Bake for 45 minutes in tube pan.
Cream butter, shortening and salt. Add sugar, creaming well. Blend in eggs, one at a time. Add milk and flour alternately. Fold in flavoring. Turn ...
Cream shortening, add ... electric oven, 325 degrees for gas oven. Start in a cold oven. Bake 1 hour and 45 minutes. DO NOT OPEN OVEN DOOR WHILE CAKE IS BAKING.
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