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Butternut Cake

 Butternut Cake
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
15 ServingsPrep: 15 min. Bake: 30 min. + cooling


  • 1/2 cup shortening
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon McCormick® Pure 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.
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.