Butternut Squash Layer Cake |
|
 |
Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 10 |
|
The recipe for this lovely tall cake with its yummy old-fashioned frosting has been in our family for as long as I can remember. Ingredients:
1/2 cup butter, softened |
1 cup sugar |
1 cup packed brown sugar |
2 eggs |
1 cup mashed cooked butternut squash |
1 teaspoon maple flavoring |
3 cups cake flour |
4 teaspoons baking powder |
1/4 teaspoon baking soda |
1/2 cup milk |
1 cup chopped walnuts |
brown sugar frosting: |
1-1/2 cups packed brown sugar |
3 eggs whites |
6 tablespoons water |
1/4 teaspoon cream of tartar |
1/8 teaspoon salt |
1 teaspoon vanilla extract |
Directions:
1. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in squash and maple flavoring. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with milk. Stir in walnuts. Pour into two greased and floured 9-in. round baking pans.
2. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pans to wire racks.
3. For frosting, in a heavy saucepan, combine the brown sugar, egg whites, water, cream of tartar and salt. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until a thermometer reads 160°, about 8-10 minutes.
4. Pour into the bowl of a heavy-duty stand mixer; add vanilla. Beat on high speed until stiff peaks form, about 3 minutes. Spread between layers and over top and sides of cake. Yield: 10-12 servings.
|
|