Butternut Squash Cake W/ Brown Sugar Frosting |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 12 |
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This is one of my favorite cakes...so moist, and has such a wonderful flavor...the brown sugar frosting just makes it that much more delicious. This is a winning cake recipe. Ingredients:
3 cups flour |
2 teaspoons baking powder |
3/4 teaspoon baking soda |
1 1/2 teaspoons cinnamon |
1/2 teaspoon salt |
1/2 teaspoon nutmeg |
1/4 teaspoon clove |
1 cup butter, softened |
1 3/4 cups sugar |
3 eggs |
1 1/3 cups pureed winter squash |
1/2 cup milk or 1/2 cup half-and-half cream |
3/4 cup chopped pecans |
1 cup dark brown sugar, packed |
1/2 cup butter, softened |
1/3 cup heavy 35% cream |
1 teaspoon vanilla |
1 1/4 cups icing sugar |
Directions:
1. Set oven to 350 degrees.
2. Grease and flour a 10 tube pan.
3. FOR CAKE: Sift all dry ingredients.
4. Cream butter and sugar; beat in eggs one at a time, beating well after each addition.
5. Add in the pureed squash; mix well.
6. Add dry ingredients to creamed mixture alternately with milk.
7. Pour the batter into prepared pan.
8. Bake for about 1 hour, or until cake tests done.
9. Cool in pan for 45 minutes, remove to rack to finish cooling.
10. FOR FROSTING: Bring brown sugar, butter and cream to a boil.
11. Cook, stirring 2 minutes.
12. Remove from heat, stir in vanilla.
13. Transfer to a mixing bowl; let cool to lukewarm.
14. Beat in icing sugar until of spreading consistancy.
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