BUTTERNUT-PINEAPPLE SPICE CAKE
"I took my favorite carrot cake recipe and substituted finely grated butternut squash for the carrots. The success of this cake proves that the substitution works. Like many moist cakes, this one is even better on the second day, after the flavors have had a chance to develop. Frosting the cake this good is optional; it certainly isn't necessary."
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/4 teaspoon ground allspice
1 cup canola oil
1 cup granulated sugar
3/4 cup light brown sugar, packed
4 large eggs
1 teaspoon vanilla extract
3 cups finely grated peeled butternut squash
1 cup drained crushed pineapple
1 cup toasted chopped walnuts
Cream Cheese Frosting (optional, recipe follows)
Preheat the oven to 350 degrees F. Butter and flour a 9-by-13-inch baking pan.
Sift together the flour, baking powder, baking soda, cinnamon, salt and allspice. Set aside.
In a large mixing bowl, combine the oil, granulated sugar, and brown sugar. Beat until well combined. Add the eggs one at a time, beating well after each addition. Add the vanilla. Continue to beat until fluffy. Gradually add the dry ingredients, mixing just until the batter is smooth and blended.
Fold in the squash, pineapple and walnuts. Spoon the batter into the prepared pan.
Bake for about 35 minutes, until a cake tester inserted in the center of the cake comes out clean. On a wire rack, cool completely before frosting.
Spread Cream Cheese Frosting evenly over cooled cake.
CREAM CHEESE FROSTING
1 (8 oz.) pkg. cream cheese, softened
1/2 cup (1 stick) butter, softened
1 teaspoon vanilla extract
2 to 2 1/2 cups powdered sugar, sifted (as needed)
In a medium bowl, beat together the cream cheese, butter and vanilla. Add 2 cups of the sugar and beat until smooth. If the frosting is too thin, mix in the additional 1/2 cup sugar and beat until smooth.
Makes 1 (13x9-inch) cake, 12-15 servings
Source: The Classic Zucchini Cookbook by Nancy C. Ralston, Marynor Jordan and Andrea Chesman
"I took my favorite carrot cake recipe and substituted finely grated butternut squash for the carrots. The success of this cake proves that the substitution works. Like many moist cakes, this one is even better on the second day, after the flavors have had a chance to develop. Frosting the cake this good is optional; it certainly isn't necessary."
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/4 teaspoon ground allspice
1 cup canola oil
1 cup granulated sugar
3/4 cup light brown sugar, packed
4 large eggs
1 teaspoon vanilla extract
3 cups finely grated peeled butternut squash
1 cup drained crushed pineapple
1 cup toasted chopped walnuts
Cream Cheese Frosting (optional, recipe follows)
Preheat the oven to 350 degrees F. Butter and flour a 9-by-13-inch baking pan.
Sift together the flour, baking powder, baking soda, cinnamon, salt and allspice. Set aside.
In a large mixing bowl, combine the oil, granulated sugar, and brown sugar. Beat until well combined. Add the eggs one at a time, beating well after each addition. Add the vanilla. Continue to beat until fluffy. Gradually add the dry ingredients, mixing just until the batter is smooth and blended.
Fold in the squash, pineapple and walnuts. Spoon the batter into the prepared pan.
Bake for about 35 minutes, until a cake tester inserted in the center of the cake comes out clean. On a wire rack, cool completely before frosting.
Spread Cream Cheese Frosting evenly over cooled cake.
CREAM CHEESE FROSTING
1 (8 oz.) pkg. cream cheese, softened
1/2 cup (1 stick) butter, softened
1 teaspoon vanilla extract
2 to 2 1/2 cups powdered sugar, sifted (as needed)
In a medium bowl, beat together the cream cheese, butter and vanilla. Add 2 cups of the sugar and beat until smooth. If the frosting is too thin, mix in the additional 1/2 cup sugar and beat until smooth.
Makes 1 (13x9-inch) cake, 12-15 servings
Source: The Classic Zucchini Cookbook by Nancy C. Ralston, Marynor Jordan and Andrea Chesman
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