I am really excited about this recipe, not because it’s of a pound cake (my favorite type of cake) or the fact that it’s been turned into a parfait, rather because it’s a family recipe. This butternut pound cake belonged to my Grandma Crawford. Growing up, Father would tell of friends and family members coming to the door with ingredients in hand, begging Grandma Crawford to make them her cake. I’m lucky enough to have two incredible bakers on both sides of my family. My Grandma Cooley was known for her pies and breads, along with her spaghetti and meatballs, and my Grandma Crawford was known for her cakes. That may explain why I have an obsession with all three!
For this month’s recipe on the Clabber Girl Baker’s Blog I was asked about my thoughts on making a strawberry parfait. Um… yes please! I mean come on, what doesn’t sound delicious about that? I knew I wanted to use a pound cake recipe for the cake base of this summer inspired parfait. Scrolling through Momma Crawford’s old notebook of family recipes, I found Grandma Crawford’s butternut pound cake recipe. Success! I wanted to make my grandma proud and adapt from her recipe. Her original recipe didn’t call for any baking powder or baking soda (and also no salt??). After a bit of online recipe snooping, I decided to take an educated chance and guesstimate the proper ingredient amounts. What came out was a cake that was warm, buttery, and perfectly decadent.
This isn’t your light and easy kind of cake. The amount of fats and sugars in this cake is frightening, but every bit is so worth it. This pound cake is confectionery paradise. Next to her Cinnamon-Apple Pound Cake, it’s one of my favorite cakes EVER. Try it. Love it. Share it.
Head on over to the Clabber Girl Baker’s Blog for the full recipe and more!
This post is sponsored by Clabber Girl, but my thoughts/opinions are always 100% my own.
Butternut Pound Cake Strawberry Parfaits with a Whipped Rose Water Cream
For the Pound Cake
½ pound unsalted butter, room temperature
½ cup shortening
3 cups sugar
5 eggs, room temperature
1 cup evaporated milk
2 tablespoons butternut flavoring or vanilla extract
3 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
For the whipped cream
3 tablespoons sugar
1 cup heavy cream
1 teaspoons rose water (optional)
3 cups of sliced strawberries
Head on over to the Clabber Girl Baker’s Blog for the full recipe directions and more!