Butternut Squash Cake
- Ready In:
- 1hr 10mins
- Ingredients:
- 11
- Yields:
-
1 cake
ingredients
- 1 1⁄2 cups oil
- 1 cup brown sugar
- 1 cup white sugar
- 4 eggs
- 3 cups flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 3 1⁄2 teaspoons cinnamon
- 2 cups cooked squash
- 1 cup chopped walnuts or 1 cup pecans
directions
- Preheat oven to 350 degrees.
- Mix first 4 ingredients and beat well, then add sifted ingredients.
- Add squash.
- Fold in chopped nuts.
- Bake in greased tube pan at 350 degrees for about 1 hour or until done.
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Reviews
-
Ok, the recipe seemed strange on first sight but it turned out great with some changes. I used buttercup squash (not butternut), 3 XL eggs, and I added some nutmeg, milk, and vanilla extract. The cake batter was becoming very dense while I was mixing it and I realized that the initial "problem" was the lack of milk. So I added about 1/2c milk to lighten the batter and I didn't add all the flour mixture. The cake came out really well, perfectly sweet, and not very dense but spongy in texture. Next time, I'll reduce the oil to 3/4-1c and sub the remainder amount with milk.