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.
- 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
- 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.
- 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.
- 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.
- 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.
Originally published as Butternut Squash Layer Cake in Country Woman September/October 2001, p33
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