Butternut Squash Nut Cake

Name: Butternut Squash Nut Cake
Ingredients: 1 cup butter, softened; 1-3/4 cups sugar; 3 eggs; 1-1/3 cups pureed winter squash; 3 cups all-purpose flour; 2 teaspoons baking powder; 3/4 teaspoon baking soda; 1-1/2 teaspoons ground cinnamon; 1/2 teaspoon salt; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/2 cup milk; 3/4 cup chopped pecans; 1 cup packed dark brown sugar; 1/2 cup butter, cubed; 1/3 cup heavy whipping cream; 1 teaspoon vanilla extract; 1-1/4 cups confectioners' sugar

18 ingredients

4 steps

Ingredients

1 cup butter, softened
1-3/4 cups sugar
3 eggs
1-1/3 cups pureed winter squash
3 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon baking soda
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup milk
3/4 cup chopped pecans
1 cup packed dark brown sugar
1/2 cup butter, cubed
1/3 cup heavy whipping cream
1 teaspoon vanilla extract
1-1/4 cups confectioners' sugar

Directions

1

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition Beat in squash. (Mixture will appear curdled.) Combine the flour, baking powder, baking soda, cinnamon, salt, nutmeg, and cloves; add to the creamed mixture alternately with milk, beating well after each addition. Stir in pecans.
2

Pour batter into a greased and floured 10-in. tube pan. Bake at 350° for 1 hour or until cake tests done. Cool in pan about 45 minutes.
3

Remove from pan and cool on wire rack. For frosting, combine the brown sugar, butter and cream in a medium saucepan; bring to a boil. Cook and stir for 2 minutes. Remove from the heat; stir in vanilla.
4

Transfer to a large bowl; cool to lukewarm. Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cake.