Margaret's Vanilla-Butternut Cake

This is the perfect carving cake. It was given to me by a co-worker. I didn’t have the butternut flavor so I just used vanilla, I think you could also use coffee creamer.


  • 2 sticks room temp Butter or Margarine
  • 1/2 cup Crisco Shortening
  • 3 cups Sugar
  • 1/4 tsp Salt
  • 5 large Eggs
  • 3 cups AP Flour
  • 1 small can Evaporated Milk
  • 1 Tbsp Vanilla Butternut Flavor (or whatever)


  1. DO NOT preheat oven!
    Prepare 2 10″ cake pans
    Cream shortening and butter with sugar and salt on medium-high till light and fluffy
    Add eggs 1 at a time beating well after each addition
    Pour evaporated milk into a measuring cup and add enough water to make it 1 cup of liquid.
    Add the flavoring to the liquid
    Beginning and ending with flour add alternately with liguid to creamed mixture
    Pour into prepared pans
    Place in cold oven and bake at 325 for approx 45minutes
    Cake is done when tester comes out clean

Comments (9)


This recipe was the same exact pound cake cake both my Grandmother and Great Grandmother used and my family still uses today. This original recipe surfaced actually by McCormick and was in magaines and even on the box of the Mccormick Vanilla Butternut flavoring over 70 years ago. Definitely the BEST pound Cake I have ever tasted in my life and the Vanilla Butternut flavoring is definitely what sets this apart from other pound cakes. While this is still prob. yummy using any vanilla flavoring, the butternut vanilla is beyond anything words could explain!!!


This is also my grandmother's recipe - we call it Buboo's cold oven pound cake and it is definitely the best i've ever had. It's always a hit! Friends ask for the recipe frequently. It is also wonderful with any citrus flavoring instead of the butternut, I have made this cake in countless variations and it has taken every flavoring well.


Do you have to make this recipe "as a pound cake" or could you possibly pour batter in two round pans to make a layered cake or make as a sheet cake? I am wondering how it would turn out being baked in shallow pans like these. Has anyone tried?