BUTTERNUT POUND CAKE

April 21, 2010

Recipe By :
Serving Size : 20
Preparation Time: 0:00
Categories : Cakes

1 cup Crisco
2 cups sugar
4 eggs
2 3/4 cups flour
2 1/2 teaspoons salt
2 1/2 teaspoons baking powder
1 cup milk
1 tablespoon butter-nut flavoring

Cream Crisco and sugar. Add eggs. Beat well. Add 1 cup flour. Beat 1 minute.
Add 2 cups flour with milk a little at a time, beating after each addition.
Add flavoring.

Pour into greased and floured loaf pans or a bunt pan.
Bake for 1 hour at 325 degrees then turn heat to 350 degrees for 10 to 20 minutes until golden brown.

Frost with penuche icing.

Description:
“Cake”
Yield: “2 loaf pans or bunt pan”


Per Serving (excluding unknown items): 163 Calories; 2g Fat (8.6% calories from fat); 3g Protein; 34g Carbohydrate; trace Dietary Fiber; 44mg Cholesterol; 348mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 1 1/2 Other Carbohydrates.

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