Ingredients Jump to Instructions ↓

  1. 1 cup butter, softened

  2. 1-3/4 cups sugar

  3. 3 eggs

  4. 1-1/3 cups pureed winter squash

  5. 3 cups all-purpose flour

  6. 2 teaspoons baking powder

  7. 3/4 teaspoon baking soda

  8. 1-1/2 teaspoons ground cinnamon

  9. 1/2 teaspoon salt

  10. 1/2 teaspoon ground nutmeg

  11. 1/4 teaspoon ground cloves

  12. 1/2 cup milk

  13. 3/4 cup chopped pecans BROWN SUGAR FROSTING:

  14. 1 cup packed dark brown sugar

  15. 1/2 cup butter, cubed

  16. 1/3 cup heavy whipping cream

  17. 1 teaspoon vanilla extract

  18. 1-1/4 cups confectioners' sugar

Instructions Jump to Ingredients ↑

  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. 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.


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