In this blog post, we will walk you through the process of making a delicious Butternut Pound Cake from scratch. This cake is perfect for any occasion and will surely impress your guests!
Ingredients
- 2 c. sugar
- 1 c. Crisco oil
- 4 eggs
- 2 1/2 c. self-rising flour
- 1/2 c. sweet milk
- 1 tsp. vanilla flavor
- 1 Tbsp. butternut flavor
Baking Instructions
- Cream sugar and Crisco well.
- Add eggs, one at a time.
- Beat well.
- Add flour and milk alternately on medium.
- Last, add flavors.
- Beat 2 minutes.
- Heat oven to 325°.
- Pour batter into greased and floured cake pan.
- Bake for 1 hour.
Calorie: 350
Total cooking time:1 hour 20 minutes
Difficulty level: Medium
Welcome to the Sweet Side of Life
Hello, my dear food-loving friends! It’s time to turn on our ovens, tie on our aprons, and dive into the sweet world of baking again. Today, we’re making a Butternut Pound Cake. Yes, you heard that right… Butternut. Let’s get to it.
The Sweetest Start
Our journey begins with 2 c. of sugar. Sugar, that sweet little devil that’s simultaneously our best friend and worst enemy. But, in the realm of baking, it’s our golden ticket to flavor town. We’re going to cream our sugar with 1 c. of Crisco oil. This is like a fitness session for your arms. Pump it like you’re at the gym, folks! Cream those two well till they’re inseparable, like two best friends at a high school reunion.
Eggs-traordinary Addition
Next up, the eggs. These little guys are the backbone of any cake, the unsung heroes. We’ll add our 4 eggs one at a time. Why one at a time, you ask? Well, imagine being at a party where you know no one. It’s a bit overwhelming, right? It’s the same for our sugar and Crisco mixture. Introducing the eggs one by one gives them a chance to get acquainted comfortably. So, let’s all be considerate party hosts and add our eggs slowly. And remember, beat well after each addition, because who doesn’t love a good party beat?
Flour Power and Milky Way
Now comes the alternating game. We’re going to add our 2 1/2 c. self-rising flour and 1/2 c. sweet milk alternately on medium. This is like a fun little dance. Flour, milk, flour, milk. Turn up that mixer and let the rhythm guide you. This isn’t just cooking, it’s a full-on kitchen rave.
Flavor Fiesta
Last but definitely not least, it’s time for our flavors. 1 tsp. of vanilla flavor and 1 Tbsp. of butternut flavor. Here’s where our cake gets its personality, its pizzazz. If our cake was a person, the vanilla would be the charming smile, and the butternut would be the killer sense of humor. So, let’s pour in these flavors and watch our cake come to life.
Batter Up and Ready to Bake
After a good 2 minute beat session, it’s time to introduce our batter to the oven. Heat it to a cozy 325°, like a warm summer day. Now, confidently pour your batter into a greased and floured cake pan. This is the part where your cake goes from a promising up-and-comer to a full-fledged superstar. Bake it for 1 hour. Just enough time to clean up, sit back, and dream about the deliciousness that’s about to grace your taste buds.
The Sweet Reward
After an hour, you’ll have a golden, fragrant Butternut Pound Cake that’s sure to impress even the grumpiest of taste testers. Enjoy the fruits of your labor, my friends, and remember – life is what you bake of it! Until our next culinary escapade, keep those aprons tied and those ovens warm. Happy baking!
So, there you have it, folks. A sweet, humorous, and hopefully not too chaotic journey through the world of Butternut Pound Cake. It’s a simple recipe, but it sure packs a punch of flavor. And remember, the messier the kitchen, the tastier the cake. That’s my story, and I’m sticking to it.
