Recipe: Butternut Squash Cake with Cream Cheese Frosting (1970's)

BUTTERNUT SQUASH CAKE

This was a prize winning cake recipe at the 1972 Davidson County, NC Fair.

2 cups granulated sugar
4 eggs
1 cup cooking oil
2 cups all-purpose flour
2 teaspoons cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
2 cups butternut squash, cooked
1 cup chopped nuts (optional)
1 cup chopped candied fruits (optional)

Mix sugar, eggs and cooking oil until all of the oil is moistened, sugar dissolved and the mixture is smooth; continue to mix for three minutes.

Add the dry ingredients and mix at slow speed until well blended. Now add 2 cups of cooked squash and mix well. If you want you may stir in one cup chopped nuts and one cup chopped chopped candied fruits to the batter; use either one or both.

Pour mixture into a greased tube or Bundt pan, or a sheet cake pan. Or if you prefer, the cake can be baked in layers.

Bake for 1 hour at 350 degrees F. Place on a rack to cool.

When cool, frost the cake with this Cream Cheese Frosting.

CREAM CHEESE FROSTING

18 oz cream cheese, softened
1 stick (1/2 cup) margarine, softened
2 teaspoons vanilla
1 pound confectioners' sugar

Combine all ingredients and mix thoroughly.

VARIATION:
Your favorite Caramel Frosting would also be good with this particular cake.

Makes 1 tube or Bundt cake
Source: Lexington, NC - Dispatch newspaper, Sep 14, 1972