It wouldn’t be a Baptist church “dinner on the grounds” or covered dish dinner without pound cake! This is one my mother passed down to me. We always enjoyed it with home-canned peaches.
1 cup shortening
2 cups sugar
4 eggs
2 1/2 cups plain flour
1/2 cup self-rising flour
dash of salt
1 cup milk
1 teaspoon butternut flavoring
Cream shortening and sugar for 10 minutes at medium to high mixer speed. Add eggs, unbeaten; mix well. Combine flour and dash of salt in small bowl. Add milk and flour alternately to first mixture . Add flavoring. Bake in greased tube pan at 325 for one hour and 10 minutes. Allow to cool. Remove from pan.
—Cheryl Beck
Butternut Pound Cake
Click HERE to download a printable version.
Provided by Cheryl Beck