Butternut Squash Cake W/ Brown Sugar Frosting

• 3 cups flour
• 2 teaspoons baking powder
• 34 teaspoon baking soda
• 1 12 teaspoons cinnamon
• 12 teaspoon salt
• 12 teaspoon nutmeg
• 14 teaspoon clove
• 1 cup butter, softened
• 1 34 cups sugar
• 3 eggs
• 1 13 cups pureed winter squash
• 12 cup milk or 12 cup half-and-half cream
• 34 cup chopped pecans
• 1 cup dark brown sugar, packed
• 12 cup butter, softened
• 13 cup heavy 35% cream
• 1 teaspoon vanilla
• 1 14 cups icing sugar

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)