“Vanilla Butter-Nut Pound Cake”

Vanilla Butter-Nut Pound Cake…I needed a cake dipper for my Chocolate Fondue. Sometime ago, I found a recipe for Pound Cake made in a loaf pan. Most recipes are baked in a tube or Bundt pan. This would have been more cake than I needed. I wanted something lighter in texture but big on flavor.

So enter King Arthur Flour for which my recipe was adapted. This Pound Cake is rich but light in texture. In other words, a perfect recipe as a dipper for my Chocolate Fondue. A smaller cake comes from this recipe which is perfect for cubing. If you need a go-to Pound Cake try this recipe. It works well with fruit toppings like making Strawberry Shortcake. Fabulous with a cup of Joe.

Do you have a favorite Pound Cake recipe?

Vanilla Butter-Nut Pound Cake

Vanilla Butter-Nut Pound Cake
Vanilla Butter-Nut Pound Cake

Vanilla Butter-Nut Pound Cake

1 cup (2 sticks) unsalted butter, softened at room temperature

1 cup sugar

4 ex-large eggs, room temperature

2 cups all-purpose flour

1 1/2 baking powder

1/2 t. salt

1/2 cup milk

1 1/2 t. vanilla butter-nut flavoring (sometimes hard to find)

1 T. liqueur of your choice (rum, brandy, Tia Maria, etc.) – optional

Preheat oven to 350 degrees. Grease a loaf pan (9”x5”)

In an electric mixer, beat butter until light and fluffy, scraping down sides as necessary.

Beat in sugar gradually, add in eggs, one at a time. Scrape down sides of bowl as needed. Beat mixture until very light and fluffy.

In a separate bowl, mix together flour, baking powder, and salt.

In a small bowl, whisk together milk, flavoring and liqueur.

Alternately add wet and dry ingredients to butter mixture, starting with and ending with flour. Scrape down sides to thoroughly to combine all ingredients after each addition. Remove bowl from mixer and stir batter to ensure it is evenly mixed.

Spread batter into prepared loaf pan, smoothing top.

Bake cake for 60 to 65 minutes or until long toothpick or cake tester inserted comes out clean. Top of cake will spring back when pressed lightly on top. Should your cake start browning too quickly, tent top of cake with foil the final 15 minutes of baking.

Remove cake from oven, loosen edges using a knife. After 5 minutes of cooling, carefully remove cake from pan and place on cooling rack to cool. Once cooled completely, wrap in plastic or place in air tight cake storage. Wrap tightly if cake needs to be frozen.


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Michelle Heyden Written by: