Publisher Photo
Publisher Photo
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
MAKES:
15 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min. + cooling
MAKES:
15 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min. + cooling

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

Directions

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 13x9-in. baking pan.
Bake at 350° for 30-35 minutes or until a toothpick inserted in 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 piece: 240 calories, 12g fat (2g saturated fat), 31mg cholesterol, 207mg sodium, 28g carbohydrate (14g sugars, 1g fiber), 5g protein.

  • 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
  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 13x9-in. baking pan.
  2. Bake at 350° for 30-35 minutes or until a toothpick inserted in 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forButternut Cake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review