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Butternut Cake Recipe

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 YIELD:15 servings


  • 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 sour milk*
  • 1 cup chopped butternuts or walnuts
  • Frosting of your choice


  • 1. In a mixing bowl, cream shortening and sugar until fluffy. Beat in eggs and vanilla. Combine 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 piece: 240 calories, 12g fat (2g saturated fat), 31mg cholesterol, 207mg sodium, 28g carbohydrate (14g sugars, 1g fiber), 5g protein.

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