This cake is absolutely simple and absolutely delicious. The batter should look like smooth whisked butter, don't overmix it. You can use another kind of essence if you can't find butternut.
I really cant cook. There I said it. I was skeptical making this because everything else I make will sit there until I eventually throw it away or my toddler decides he'd rather eat SOME. This cake was GONE within two days. TWO days. I couldn't believe it came out of my kitchen. If you really want to show off, add a tablespoon of lemon extract, rum extract, butter extract, vanilla extract and coconut extract. I still can't believe this cake tasted that dayum good. And I can't cook (which my husband reminds me of in subtle ways) - 04 Oct 2002 (Review from Allrecipes USA and Canada)
I didn't use cake flour (simply because I didn't have it.) and I used powwdered sugar instead. I also increased the baking powder to 2 tsp and added 1 tsp of salt. It was really moist and just perfect. - 05 Mar 2008 (Review from Allrecipes USA and Canada)
I enjoy vintage recipes and whether or not you are aware of it - this is as close as you to get to the old "one pound of all ingredients" found in old recipe books. Thank you, Arvilla, for reminding me to make this cake once again! Wonderful flavor. - 22 Mar 2005 (Review from Allrecipes USA and Canada)