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MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: Butternut Squash Nut Cake
      Yield: 16 Servings
      3 c  Flour
      2 ts Baking powder
    3/4 ts Baking soda
  1 1/2 ts Cinnamon
    1/2 ts Salt
    1/2 ts Ground nutmeg
    1/4 ts Ground cloves
      1 c  Butter; softenend
  1 3/4 c  Sugar
      3    Eggs
  1 1/3 c  Pureed winter squash
    1/2 c  Milk
    3/4 c  Chopped pecans

MMMMM--------------------BROWN SUGAR FROSTING---------
      1 c  Dark brown sugar; packed
    1/2 c  Butter
    1/3 c  Heavy cream
      1 ts Vanilla
  1 1/4 c  Powdered sugar
  Preheat oven to 350. Grease & flour a 10" tube
  Combine dry ingredients.
  Cream butter & sugar; beat in eggs, one at a time,
  beating well after each addition. Add dry
  ingredients alternately with milk. Pour batter
  into pan; bake until cake tests done, about 1
  hour. Cool in pan 45 minutes; remove to rack to
  finish cooling.
  Bring brown sugar, butter and cream to a boil.
  Cook, stirring, 2 minutes. Remove from heat; stir
  in vanilla. Transfer to a bowl; let cool until
  lukewarm. Beat in powdered sugar until of
  spreading consistency.
  Makes 16 to 18 servings.

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Content 1998
Last Modified Sunday, 30-Jul-2006 13:13:30 EDT