Fingertip Fantasies Dollhouse and Miniature Shop

BUTTERNUT POUND CAKE

This is a recipe found on a package of McCormick's Vanilla Butternut Flavoring many years
ago. The recipe has been passed down through my family and still tastes wonderful, a family
favorite. My Grandmother and my Mom usually bake these two at a time as it freezes well, if it
lasts that long!!
Serves 12

3 cups Sugar 1/2 cup Crisco 2 sticks butter 5 large eggs
1 small can evaporated milk plus enough water to equal 1 cup
3 cups all-purpose flour 1 Tablespoon McCormick's Vanilla Butternut Flavoring

Cream the shortening, butter and sugar, a pinch of salt. Add eggs one at a time and
blend well. Add flour and milk alternately ending with flour. Blend well. Fold in the flavoring
by hand. If you like, you can also add 1 cup of chopped pecans.

Bake at 350degrees, for 1 hour and 45 minutes STARTING WITH A COLD OVEN.
DO NOT OPEN OVEN DOOR WHILE CAKE IS BAKING.

Best baked in a Bundt pan, well greased and floured. (I use the "Baker's Joy" cooking spray
for this.

Remove from pan immediately after removing from oven.

CARROT CAKE

A great friend who was a Sous Chef that I worked with gave me a cookbook entitled
“The American Baker” by Jim Dodge with Elaine Retner. In this cookbook there are
several great cakes and dessert recipes and this is one of my favorites. It is found on
page 234 & 235, or use the following:

Serves 12

2 ½ cups finely grated carrots (3 large carrots)
1 ½ cups walnut quarters
1 cup fresh pineapple chunks ( about 1x1/2x1/2inch pieces)
1 cup golden raisins
1 cup unsweetened coconut flakes
2 cups cake flour
2 tsp. Cinnamon
2 tsp. Baking Soda
1 tsp. Kosher Salt
4 large eggs
1 ½ cups sugar
1 ½ cups vegetable oil

Pre-heat oven to 375°.

Grease the sides and bottom of a 10-inch spring-form pan. Line the bottom with a circle
of parchment paper, and then dust the sides with flour.

Mix carrots, nuts, pineapple, raisins and coconut together. Sift or break the flour, cinnamon,
baking soda, and Kosher Salt up with a whisk. Beat eggs, sugar on high speed in mixer until
a ribbon forms. On low speed add oil, and then fold in the dry ingredients. Pour onto the carrot
mixture; fold in trying to keep as much air in the mixture as possible.
Bake for 1 hour and 15 minutes, or until knife inserted comes out clean.
Cool 0on rack and remove after completely cool.

They suggest a lemon-curd topping, but I prefer Cream Cheese frosting with a hint of orange
juice or orange zest, chopped finely and added.( This also adds a hint of color.)

Try it- it’s great!!

Chef Bill

FINGERTIP FANTASIES Dollhouse Miniatures Shop 507 W. Duttons Mill Road F-1 Aston, PA 19014 610-494-6401