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
Recommended: Baking with Squash
- 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
- 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.
- 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
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