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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

Butter Nut Pound Cake Recipe

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This recipe for Butter Nut Pound Cake, by , is from The Weaver Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Danielle Southerly


2 cups sugar
4 eggs
1 cup oil
3 cups flour
pinch of salt
1 cup milk
2 tbsp butter nut flavoring

Combine sugar, eggs and oil and beat thoroughly.
Combine flour and salt, and alternate with milk to the
sugar, eggs and oil mixture. Add flavoring and mix well.

Grease and lightly flour bundt pan and pour batter in pan.
Bake at 325 degrees for 1 hour and 15 minutes. (Check at one hour)




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