"Cold Oven" Butternut Flavoring Cake
A moist, flavorful cake with butternut flavoring, nuts, and cherries, baked in a cold oven for a unique texture and taste. Its rich sweetness and nutty accents make it perfect for special occasions or as a comforting treat for family and friends.
Ingredients
Instructions
- Cream the margarine, Crisco, sugar, and salt well.
- Add eggs one at a time, beating after each addition.
- Add the vanilla-butternut flavoring and beat well.
- Alternately add flour and milk, beginning and ending with flour, and mix until smooth.
- Fold in broken nuts and halved maraschino cherries by hand.
- Pour the batter into a greased and floured tube pan.
- Bake in a cold oven at 325°F for 1 3/4 hours without opening the door.
- Remove the cake immediately from the pan after baking.
- Invert onto a wire rack to cool.
Tips & Substitutions
For a lighter cake, consider substituting half the margarine with unsweetened applesauce or Greek yogurt. Make sure to cream the fats well to incorporate air for a fluffy texture. If you prefer a nut-free version, simply omit the nuts or replace them with additional cherries. This cake can be made ahead of time and freezes well, so feel free to bake it in advance.
Serving Suggestions
This cake is delightful on its own but can be served with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. For a festive touch, serve alongside slices of Yams Souffle or as a sweet end to a meal featuring vegetarian recipes. Enjoy it with a cup of coffee for a perfect afternoon snack!
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to four days. For longer storage, wrap individual slices in plastic wrap and freeze for up to three months. To reheat, simply thaw at room temperature or microwave for a few seconds to enjoy a slice warm.
Nutrition & Diet Analysis (per serving)
Each serving of "Cold Oven" Butternut Flavoring Cake contains roughly 951 calories, with 11g protein, 98g carbohydrates, and 59g fat. It is an excellent source of protein (21% of the Daily Value) and iron (20% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 1149mg per serving (50% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use butter instead of margarine in this recipe?
Yes, you can substitute butter for margarine, which will enhance the flavor of the cake. Just keep in mind that butter has a lower moisture content than margarine, so the texture may vary slightly. Make sure to soften the butter before creaming it with the sugar.
What can I use as a substitute for Crisco?
You can replace Crisco with an equal amount of vegetable shortening or even unsalted butter for a richer taste. If looking for a healthier option, coconut oil is also a good substitute, but it may impart a slight coconut flavor to the cake.
How do I know when the cake is done baking?
To test if the cake is done, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. Remember not to open the oven door during baking, as this can cause the cake to collapse.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).