This simple method will help you make popcorn in your Instant Pot. I decided to try making popcorn in the Instant Pot since I like popcorn cooked in oil but dislike the mess it makes on my stove. The coconut oil not only gives it that theater-like flavor, but there was also no grease splatter!
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 16 |
| Yield: | 1 to 10 – inch tube pan |
Ingredients
- 2 ½ cups butter
- 3 cups white sugar
- 5 eggs
- 1 ½ teaspoons vanilla extract
- ½ teaspoon butternut flavored extract
- 1 cup milk
- 3 cups cake flour
- 1 teaspoon baking powder
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour and baking powder. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and butternut extract. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
- Bake in the preheated oven for 60 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts
| Calories | 528 kcal |
| Carbohydrate | 59 g |
| Cholesterol | 136 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 19 g |
| Sodium | 256 mg |
| Sugars | 39 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
This was a really good recipe. I forgot the baking powder and it still came out great. The cake was very moist and the outside was crunchy… yum.
This is a winner, no need to look any further!
This is the best pound cake EVER, it’s moist and delicious and simple to make with great results, my family and friends love this cake so much they will not let an event go by wo asking me to make this cake. ps. I love this recipe site it’s the greatest….
Wonderful flavor! Easy to make!
I made this today for my mom’s birthday. I think there is too much butter/not enough flour. The top of the cake was very buttery and looked almost deep fried, and the bottom was very firm and had a gelatinous texture. The flavour was nice, but it was not edible 🙁 Not sure what happened here.
My husband loves this cake. I use a lemon glaze over it. We are so looking forward to the holidays.We will have a reason to eat this rich cake guilt free.
PLEASE TELL ME WHAT I DID WRONG. All the reviews for this pound cake say its “great”, well mine did not come out too great both times I tried it..I know I had to have done something wrong. I followed the directions and ingredients but BOTH time my cake out looking like it was not cooked in the middle, it was kinda “gelled” or “solid”. The first time it happened I thought it was because I took it out of the over a few minutes before the 80 minute instruction. The second time, I left it in about 10 minutes longer than what was instructed. If anyone has any idea..please let me know. I also had a temperture thing in my oven to make sure it was at 350 degrees. This was cooked in a bundt pan both time.
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.
This is the BEST pound cake that I have ever tasted. Not too sweet just nicely fluffy. I was able to fill a tube pan and a 9×13 pan.
This was one of the best pound cakes i have ever made! It was very moist and absolutely delicious. The only modification I made to it was instead of the 1 1/2 teaspoons vanilla extract and 1/2 teaspoon butternut flavored extract, I added 1 tablespoon of lemon extract. I will be making this cake again soon.
This was a fabulous recipe. I added orange flavoring instead of butternut. And I was able to scale the recipe to fit my pan size, as pans here in Brazil don’t measure the same as in the states.
I was looking for a good pound cake and something sweet for this cold Colorado day. This pound cake was great. My family can’t stop eating it. Thanks for a great recipe.
Wonderful, it is the recipe I have been looking for, my husband does not like cakes at all ,I made him taste this cake, and since then he asks me every week to bake him a pound cake. He even takes some to work with his lunch. My twist to this cake is that I used 1 cup of mild and 1/4 cup of fresh orange juice plus the zest on one orange. I sent the recipe to my friends, they all loved it, Thank you
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.
Although the flavor was good…just way too much butter for me…just a matter of personal taste I am sure…there are other recipes listed that have good flavor and texture…but are not as WEIGHED down by fat.
I will probably use this as my basic pound cake recipe in the future, though I don’t consider it fabulous.
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)
This is the best pound cake I have ever made! I have searched and searched for the right recipe and this is it. Will not search any more! Perfect texture and lots of flavor!
the best pound cake i have ever made!! the key is don’t over mix! delicious