Choose a butternut, buttercup or Hubbard squash for this flavourful cake. The cooking time for the squash will vary depending on the variety.
- Portion size 18 servings
- Credits : Canadian Living Magazine: October 2009
Cream Cheese Icing:
MethodOn baking sheet, toast walnuts (if using) in 350°F (180°C) oven until fragrant, about 8 minutes. Let cool; set aside.
Halve and seed squash; roast, cut side down, on foil-lined baking sheet in 425°F (220°C) oven until tender when pierced with fork, 30 to 60 minutes. Let cool. Scoop out flesh; purée in food processor to make 2 cups (500 mL). (Make-ahead: Store in airtight container for up to 24 hours.)
In large bowl, whisk together eggs, sugar and oil until smooth. In separate bowl, whisk together flour, baking powder, cinnamon, baking soda, ginger, salt, cloves and nutmeg; stir into egg mixture alternately with squash, making 3 additions of dry ingredients and 2 of squash. Fold in walnuts (if using). Scrape into parchment paper–lined 13- x 9-inch (3.5 L) metal cake pan.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 35 minutes. Let cool on rack for 15 minutes. Remove from pan; let cool completely.
Cream Cheese Icing: In bowl, beat cream cheese with butter until smooth; beat in sugar and orange rind until smooth. Spread over top of cake. (Make-ahead: Cover loosely and refrigerate for up to 24 hours.)
Nutritional facts Per serving: about
- Sodium 229 mg
- Protein 4 g
- Calories 346.0
- Total fat 21 g
- Potassium 197 mg
- Cholesterol 53 mg
- Saturated fat 6 g
- Total carbohydrate 38 g
- Iron 12.0
- Folate 21.0
- Calcium 6.0
- Vitamin A 37.0
- Vitamin C 7.0