Butternut Squash Nut Cake Recipe

4 1 1
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Butternut Squash Nut Cake Recipe

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4 1 1
Publisher Photo
This cake is my favorite to bake because it brings back warm memories of a dear friend who gave me the recipe. And since it's my husband's favorite to eat, I make it often. It's usually my first choice when I'm asked to bring a dish for potlucks, and it's always a hit.
Recommended: Baking with Squash
MAKES:
16-18 servings
TOTAL TIME:
Prep: 30 min. Bake: 1 hour + cooling
MAKES:
16-18 servings
TOTAL TIME:
Prep: 30 min. Bake: 1 hour + cooling

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
  • BROWN SUGAR FROSTING:
  • 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

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.
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.
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.
Transfer to a large bowl; cool to lukewarm. Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cake. Yield: 16-18 servings.
Originally published as Butternut Squash Nut Cake in Bountiful Harvest Cookbook 1994, p22

Nutritional Facts

1 slice: 438 calories, 22g fat (11g saturated fat), 83mg cholesterol, 338mg sodium, 59g carbohydrate (40g sugars, 2g fiber), 4g protein.

  • 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
  • BROWN SUGAR FROSTING:
  • 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
  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. Yield: 16-18 servings.
Originally published as Butternut Squash Nut Cake in Bountiful Harvest Cookbook 1994, p22

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CWOCN User ID: 4346648 40432
Reviewed Sep. 14, 2010

"cake is wonderful - I made the caramel icing from TOH potato cake to lighten a bit. It was an excellent combination."

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