Editor's note: After a story about baker Kaitlyn Corbett was published Aug. 2 in The Morning Herald and The Daily Mail, the family of Corbett, who won grand champion of 4-H cakes at this summer's Washington County Ag Expo, received several requests for the caramel icing recipe Corbett's great-grandmother often uses on the winning butternut pound cake.
So here again is the cake recipe, along with great-grandmother Edna Divel's recipe for the icing. Enjoy.
1/2 cup butter-flavored vegetable shortening
2 sticks margarine
3 cups sugar
1/4 teaspoon salt
5 large eggs
1 cup milk
2 tablespoons Superior Products' butternut flavoring
3 cups all-purpose flour
Heat oven to 325 degrees.
Grease 10-inch tube pan and dust with flour.
Cream shortening and margarine together. Add sugar and salt gradually. Add eggs one at a time beating after each addition.
Add butternut flavoring to milk. Alternately add milk mixture and flour to shortening mixture, stirring with an electric mixer.
Pour batter into prepared pan and bake about 1 1/2 hours or until done.