Butternut Squash Cake W/ Brown Sugar Frosting

  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.

flour, baking powder, baking soda, cinnamon, salt, nutmeg, clove, butter, sugar, eggs, winter, milk, pecans, brown sugar, butter, cream, vanilla, icing sugar

Taken from www.food.com/recipe/butternut-squash-cake-w-brown-sugar-frosting-80428 (may not work)

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