Butternut Cake

A delicious dessert from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

• Ready In: 55 mins
• Serves: 8

Ingredients

• 1⁄2 cup butter (not spread or tub product) or 1⁄2 cup margarine (not spread or tub product)
• 1⁄2 cup sugar
• 1  cup maple syrup
• 2  eggs, well beaten
• 2 1⁄2 cups flour
• 2  teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon ginger
• 1⁄2 cup hot water
• 1⁄2 cup  nuts, chopped (preferably butternuts)

Directions

1. Preheat oven to 350F and grease a loaf pan.
2. Sift dry ingredients together into a bowl.
3. In another bowl, cream butter and sugar together until light; add eggs and mix well.
4. Add dry ingredients alternatively with the hot water to the creamed mixture, beating well after each addition.
5. Stir in nuts and pour into prepared pan.
6. Bake for 45 minutes or until tests done.
7. Let cool in pan for five minutes, then turn out of pan onto cooling rack.
8. Excellent frosted with Maple Sugar Icing Recipe #187818 or your own preferred recipe.