Butternut Pound Cake

Directions

1. 1
   Do not preheat oven. Prepare a 10-inch tube or bundt pan for baking by spreading a thin layer of shortening or butter all over the inside of the pan. Sprinkle flour in the pan and shake until the entire surface is dusted with flour.
2. 2
   In a large mixing bowl, cream together butter and sugar until fluffy. This usually takes about a minute using a stand mixer. Add eggs one at a time, mixing after each addition. Add flavorings.
3. 3
   Pour evaporated milk into a measuring cup and add enough water to make 1 cup (8 ounces).
4. 4
   In a smaller bowl, mix together dry ingredients: flour, baking powder, salt. Add flour mixture to the butter mixture a little at a time, alternating with the milk until all has been incorporated and thoroughly combined.
5. 5
   Pour batter into prepared pan. Put pan in a cold oven. Do not preheat. Set oven temperature to 325°F and bake for 1 1/2 hours or until a toothpick inserted in the center comes out clean. Cool slightly in the pan on a wire rack, about 5 minutes. After the pan has cooled slightly, put a wire rack over the cake and turn the pan upside down. The cake will come out of the pan and onto the rack.
6. 6
   While the cake is cooling, prepare the glaze if using (optional). Mix together powdered sugar, vanilla, and 1 tablespoon of milk at a time, until desired consistency, usually 3 tablespoons. Drizzle over cake while still a little warm.