"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Butternut Cake Recipe

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This recipe for Butternut Cake, by , is from Spring of Life Christian Church , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bonny Allen
Added: Sunday, August 27, 2006


1 1/2 c Crisco©
1 stick butter
1 tsp vanilla
1 tsp salt
2 c sugar
1 c buttermilk
1 c chopped pecans
2 c flaked coconut
5 eggs, separated
2 c flour
1/2 c maraschino cherries, chopped fine


1 box powdered sugar
1/4 c chopped maraschino cherries
1 stick butter
1 pkg (8oz) cream cheese, softened

Beat egg whites until stiff, set aside. Mix Crisco, butter and sugar; then add egg yolks (one at a time). Add buttermilk and vanilla. Add all dry ingredients. Stir in cherries, coconut and pecans. Add stiffly beaten egg whites. Pour into two well greased 9" cake pans or one 9x13" cake pan. Bake at 350º for 35-45 minutes.

Frosting: beat all ingredients with an electric mixer until well blended. Makes enough to generously frost top and sides of cake.




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