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This recipe has been in our family for years. It's always included on holiday menus. Preparing the cake is a family project—the men crack the shells, and the children help pick out the nut meats.—Betty Zeltwanger, Canisteo, New York
TOTAL TIME: Prep: 15 min. Bake: 30 min. + cooling
MAKES:15 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min. + cooling
MAKES: 15 servings

Ingredients

  • 1/2 cup shortening
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 cup chopped butternuts or walnuts
  • Frosting of your choice

Nutritional Facts

1 serving (1 piece) equals 240 calories, 12 g fat (2 g saturated fat), 31 mg cholesterol, 207 mg sodium, 28 g carbohydrate, 1 g fiber, 5 g protein.

Directions

  1. In a bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with milk. Stir in nuts. Pour into a greased 13-in. x 9-in. baking pan.
  2. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Frost cooled cake. Yield: 15 servings.
Originally published as Butternut Cake in Taste of Home August/September 1998, p57

Nutritional Facts

1 serving (1 piece) equals 240 calories, 12 g fat (2 g saturated fat), 31 mg cholesterol, 207 mg sodium, 28 g carbohydrate, 1 g fiber, 5 g protein.

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