Decadent Vanilla Butternut Cherry Pound Cake
Indulge in the rich and buttery flavors of this Decadent Vanilla Butternut Cherry Pound Cake, beautifully complemented by the sweet and tartness of maraschino cherries. This moist and dense pound cake is perfect for any occasion, whether you're serving it at a festive gathering, enjoying an afternoon tea, or simply treating yourself to a slice of bliss. With its delightful nutty undertones and vibrant pops of cherries throughout, this cake is sure to impress your friends and family. Bake it in a classic bundt style for a touch of elegance, and don't forget to ice it to your liking for an extra special finish!
12
Servings
400
Calories
12
Ingredients
Ingredients
Shortening
1/2 cup (softened)
Margarine or Butter
1 cup (2 sticks) (softened)
Salt
1 teaspoon (none)
Sugar
2 cups (none)
Large Eggs
5 (at room temperature)
Sifted Flour
3 cups (none)
Evaporated Milk
6 ounces (none)
Water
2 ounces (none)
Chopped Nuts
1 cup (optional, toasted if desired)
Maraschino Cherries
10 ounces (well drained and chopped)
Vanilla Extract
2 tablespoons (none)
Butter-Nut Flavoring
2 teaspoons (none)
Instructions
1
Preheat your oven to 325°F (165°C).
2
In a large mixing bowl, cream together the softened shortening and margarine (or butter) until light and fluffy.
3
Gradually add the sugar and salt to the creamed mixture, beating until well blended.
4
Add eggs one by one, mixing well after each addition to ensure a smooth batter.
5
In a separate bowl, combine the evaporated milk and water to make one cup. Maintain a balance of liquids in the batter.
6
Add the sifted flour to the creamed mixture, alternating with the milk mixture. Start and end with the flour, mixing until just combined but not overbeaten.
7
Stir in the vanilla extract, butter-nut flavoring, chopped nuts, and well-drained maraschino cherries until evenly distributed throughout the batter.
8
Grease and flour a tube or bundt pan generously. Pour the batter into the prepared pan, smoothing the top if needed.
9
Place the pan in a cold oven. Bake for approximately 1 hour, or until a toothpick inserted in the center comes out clean.
10
Once baked, remove from the oven and let it cool in the pan for about 10-15 minutes before inverting onto a wire rack to cool completely.
11
Ice or glaze as desired once cooled, and serve slices of your beautiful cake.
Nutrition Information
22g
Fat
50g
Carbs
4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of Decadent Vanilla Butternut Cherry Pound Cake?
The cake features rich, buttery flavors with sweet and tart maraschino cherries and nutty undertones from butter-nut flavoring.
How many servings does this recipe provide?
This recipe yields approximately 12 servings.
What oven temperature is required for baking?
The instructions specify a baking temperature of 325 degrees Fahrenheit (165 degrees Celsius).
Should I start the cake in a preheated or cold oven?
While the instructions mention preheating, they specifically state to place the pan in a cold oven to begin the baking process.
What fats are used in the batter?
The recipe uses 1/2 cup of softened shortening and 1 cup of softened margarine or butter.
How much sugar is needed for the recipe?
The recipe requires 2 cups of sugar.
How many eggs are used in this pound cake?
The recipe calls for 5 large eggs, which should be at room temperature.
What type of flour is recommended?
You should use 3 cups of sifted flour for the best results.
How do I prepare the liquid component of the batter?
Combine 6 ounces of evaporated milk and 2 ounces of water to make one cup of liquid.
How should the maraschino cherries be prepared?
Use 10 ounces of maraschino cherries that have been well-drained and chopped.
Are the chopped nuts mandatory?
No, the 1 cup of chopped nuts is optional and can be toasted if desired.
What extracts are used to flavor the cake?
The cake is flavored with 2 tablespoons of vanilla extract and 2 teaspoons of butter-nut flavoring.
What is the estimated baking time?
The cake should be baked for approximately 1 hour.
How do I check if the pound cake is finished baking?
Insert a toothpick into the center of the cake; if it comes out clean, the cake is ready.
What type of baking pan is best for this recipe?
A tube pan or a classic bundt style pan is recommended.
How should I prepare the baking pan to prevent sticking?
The pan should be generously greased and floured before pouring in the batter.
How long should the cake cool in the pan after baking?
Let the cake cool in the pan for about 10 to 15 minutes before inverting it.
What is the calorie count per serving?
Each serving contains approximately 400 calories.
What is the fat content for one slice of the cake?
There are 22 grams of fat per serving.
How many carbohydrates are in each serving?
Each serving contains 50 grams of carbohydrates.
How much protein is provided in one serving?
Each serving provides 4 grams of protein.
Can I add a topping to the cake?
Yes, you can ice or glaze the cake as desired once it has completely cooled.
What is the texture of this pound cake?
The result is a moist and dense pound cake.
How should the eggs be incorporated into the mixture?
Add the eggs one by one, mixing well after each addition to ensure a smooth batter.
When should the cherries and nuts be added?
Stir them in at the end of the mixing process, after the flour and milk mixtures have been combined.
How much salt is included in the recipe?
The recipe calls for 1 teaspoon of salt.
Is this cake suitable for special occasions?
Yes, it is ideal for festive gatherings, afternoon tea, or as a decadent treat.
What is the first step in mixing the batter?
The first step is to cream together the softened shortening and margarine or butter until light and fluffy.
How should the flour and milk be added to the creamed mixture?
Alternate adding the sifted flour with the milk mixture, starting and ending with the flour.
Where should the cake finish cooling after being removed from the pan?
It should be placed on a wire rack to cool completely.