Butternut Squash Cake

 This is a moist, spicy cake that your family is sure to love. It whips up in a flash which makes this a quick and easy recipe. Try using canned pumpkin in place of the squash if you don't have any fresh butternut or buttercup on hand. Each variety of squash will give a slightly different flavor, but all would be equally delicious! 

I found this recipe when I did a recipe search for butternut squash, then tweaked it a bit. Harv said it is one of his all time favorite cakes now.  I also made it using buttercup squash with equally good results. Butternut squash has a little better flavor tho as far as I’m concerned. 

BUTTERNUT SQUASH CAKE

4 eggs

1 cup oil

2 cups sugar

2 cups cooked, pureed butternut squash

¼ tsp salt

2 tsp baking powder

2 tsp baking soda

2 TB cinnamon

1 tsp cloves

½ tsp each: nutmeg, allspice and ginger

2 cups flour

Mix all ingredients in a bowl. 

Put in a greased and floured 9x13 pan.

Bake at 350 for 45-50 minutes or until toothpick inserted in center comes out clean and cake springs back when lightly touched in center.

Allow to cool, then ice with cream cheese icing.

Icing:

8 oz cream cheese

½ cup butter

1 tsp vanilla

1 lb powdered sugar

Beat all ingredients until light and fluffy.  Spread over cake.

(Really only need half this much icing)