Ingredients for Vanilla Butternut Pound Cake With Maraschino Cherries
- Shortening
- Margarine
- 1 teaspoon salt
- Sugar
- 4 large eggs
- Sifted Flour
- Evaporated Milk
- Water
- Nuts
- 1 cup maraschino cherries, drained and chopped
- 2 teaspoons vanilla extract
- Butter Nut Flavoring
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How to Make Vanilla Butternut Pound Cake With Maraschino Cherries
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, cream together the butter and sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small bowl, mash the cooked butternut squash until smooth. Stir into the batter.
- Fold in the maraschino cherries.
- Pour batter into the prepared bundt pan and bake for 60-65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Dust with powdered sugar before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
202 g
Sugar
2082g
Fat
351g
Carbs
287g
