Ingredients
Cake
- 1 1/2 cups Sugar granulated
- 1 cup Olive Oil Arbequina
- 1 tsp. Bourban Vanilla Extract
- 2 cups butternut squash cooked, and pureed
- 4 Eggs
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 3 tsp. baking powder
- 2 tsp. baking soda
- 1/2 tsp. Salt
- 2 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1 cup walnuts chopped (optional)
For the Glaze
- 2 cups Confectioner's Sugar sifted
- 1/4 cup heavy cream
- 1 tsp bourbon
- 2 tsp vanilla extract
- 1/2 tsp. ground cinnamon
- 1/4 tsp. Salt
Servings:
Units:
Instructions
- Preheat oven to 350 degrees F. Grease and flour a 10 cup Bundt pan or 12x18 inch pan. Sift together the flour, baking powder, baking soda, salt, ginger and cinnamon. Set aside. In a large bowl combine sugar and oil. Blend in vanilla and butternut squash or pumpkin, the beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 12x18 inch pan.
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. While the cake is baking, whisk together all the ingredients for the glaze until smooth and lump free. Allow the cake to cool for 15 minutes and then invert it on to a serving plate. While the cake is still warm, drizzle the glaze over the cake evenly. Serve at room temperature.
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores.Â
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