MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Butternut Squash Nut Cake
Categories:
Yield: 16 Servings
MMMMM----------------------------CAKE-----------------
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
pan.
Cake:
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.
Frosting:
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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