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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Grandma Dorothy's Vanilla ButterNut Cake Recipe

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This recipe for Grandma Dorothy's Vanilla ButterNut Cake is from The Davis/Puddy Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c. veg. oil
2 sticks butter
3 c. sugar
3 c. flour
1 c. Eagle Brand Sweetened Condensed milk
1/4 t. salt
6 eggs
3 T. SUPERIOR VANILLA, BUTTER and NUT FLAVOR
Directions:
Directions:
Preheat oven to 325º Grease 10" tube or Bundt pan and dust with flour. Cream oil and butter together. Add sugar and salt gradually. Add eggs one at a time beating after each addition. Add SUPERIOR flavoring to milk, then add alternately with flour to above mixture. Pour into prepared pan. Bake for 1 1/2 hours or until done.
Personal Notes:
Personal Notes:
This was Grandma Dorothy's recipe for a delicious pound cake procured from her church using this special flavoring. But you can use vanilla extract in place of the Superior flavoring. ~Ellie

This was one of my FAVORITE desserts!!! I could eat the whole cake.Grandma used it to make us a "poached egg on toast" dessert with this. It was a slice of pound cake (toasted) with a half of a peach surrounded with cool whip. Not sure, but maybe some cinnamon sprinkled on top to look like pepper! :-) ~Karen

 

 

 

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