Prizewinning poundcake is even sweeter with caramel icing

August 23, 2006

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.


Ã?+- Recipe from Superior Products Company recipe adapted by Edna Divel. Kaitlyn Corbett, of Downsville, used her great-grandmother's adapted recipe. She used 5 eggs instead of the original recipe's 6 eggs and 2 tablespoons of flavoring instead of 3 tablespoons. To order Superior Products Company's butternut flavoring, now called vanilla butternut, call 1-800-995-8211.

Caramel icing

1 1/2 cups brown sugar
1/4 cup canned liquid milk
1/4 cup (1/2 stick) margarine
1 teaspoon vanilla or butternut flavoring

Combine sugar and milk in a saucepan and bring to a boil. Boil about 3 minutes or until a small drop of mixture forms a soft ball when placed in cold water.

Remove from heat, and add margarine and flavoring. Beat mixture until butter has melted and ingredients are well-mixed so it has a consistency appropriate for spreading.

- Courtesy of Edna Divel of Hancock

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