Butternut Squash Cake With Butter Rum Frosting |
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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 15 |
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What the kids don't know, won't hurt them! Another use for that wonderful fall vegetable. Recipe and photo from Fall Baking Ingredients:
cake |
1 1/4 c packed brown sugar |
1 c vegetable oil |
2 tsp vanilla |
3 eggs |
2 1/2 c flour |
1 1/2 tsp baking soda |
1 1/2 tsp pumpkin pie spice |
1/2 tsp salt |
2/3 c buttermilk |
2 c shredded, peeled butternut squash ( about 1 lb) |
1/2 c sweetened dried cranberries, if desired |
1/2 c chopped toasted hazelnuts(filberts), if desired |
frosting |
1/2 c butter |
4 oz. cream cheese, softened |
2 tbl rum or rum extract plus 4 tsp milk |
4 c powdered sugar |
1/4 c chopped toasted hazelnuts (filberts) |
Directions:
1. 350 oven
2. Toasted hazelnuts
3. If using hazelnuts, place in a shallow baking pan and bake for 6 to 10 minutes, stirring occasionally, until fragrant and golden. cool slightly and rub hazelnuts between hands to loosen some of the skins
4. Cake
5. Spray bottom and sides of a 13 x 9 in baking pan with baking spray with flour
6. In a large bowl, beat brown sugar, oil, vanilla and eggs with mixer on medium until creamy.
7. On low speed, beat in flour, baking soda, pumpkin pie spice and salt until mixed
8. Beat on medium soeed one minute longer
9. Stir in squash, cranberries and hazelnuts
10. Pour into pan
11. Bake 45 to 55 minutes or until toothpick inserted in center comes out clean
12. Cool completely
13. Frosting
14. In a medium bowl, beat butter and cream cheese on medium until creamy
15. add rum and powdered sugar; beat on low speed until mixed
16. Beat on medium speed until smooth and creamy
17. Frost cake, sprinkle with 1/4 C hazelnuts
18. Store covered in refrigerator
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