Quick, pin this recipe! Vanilla Butternut Pound Cake is an amazing coffee cake my family’s been making for years and I had a craving for it the other day. The best thing about this cake is how well it keeps. You can have it out on the counter (covered, of course) for days, and it just tastes better and better. You can also freeze it. It’s buttery, slightly nutty, and really, really moist. You’ll love this pound cake recipe!
Vanilla Butternut Pound Cake
1 c. butter, softened
1/2 c. vegetable shortening
3 c. sugar
1/4 tsp. salt
3 c. flour
2/3 c. evaporated milk
2 T. vanilla butternut flavoring
3/4 c. chopped maraschino cherries
3/4 c. chopped walnuts
Cream butter and shortening with sugar and salt until smooth. Crack eggs into a small bowl and add them into the creamed mixture one at a time. Pour evaporated milk into a liquid measuring cup and add enough water to make one cup. Alternately add flour and evaporated milk mixture to the batter, starting and ending with the flour. Fold in the vanilla butternut flavoring by hand.
Pour about half of the batter into a well-greased 10” bundt or tube pan. Add ½ c. each of the chopped cherries and walnuts, then pour the remaining batter on top. Top with remaining cherries and nuts.
Start in a cold oven set to 325 degrees. Bake for about 1 hour and 45 minutes. Don’t open the oven door during the baking process. Remove from the pan immediately.