Roasted Squash Cake Tarifi

Malzemeler

• 1 Squash (About 1 1/2 to 2 Pounds), 1 Cup Toasted Walnuts, Coarsely Chopped, 3 Eggs, 1 3/4 Cup Sugar, 1 Cup Unsalted Butter, Softened, 1 Teaspoon Vanilla Extract, 2 1/2 Cups All-purpose Flour, 2 Teaspoons Baking Powder, 1 1/2 Teaspoons Ground Cinnamon, 1 Teaspoon Baking Soda, 1/2 Teaspoon Ground Nutmeg, Ginger & Salt. Icing: 1 (8 Ounce) Package Cream Cheese, Softened, 1/3 Cup Softened Unsalted Butter, 2 Tablespoons Honey (I Used Chestnut Honey), 1 Teaspoon Ground Cinnamon, Dash Nutmeg & Cloves

Hazırlanışı

1. To prepare the squash, cut in half and remove seeds, then roast cut side down on a baking sheet in a preheated 400 degree F. oven until fork tender, about 45 minutes. Allow to cool to room temperature, scoop out the flesh with a spoon and puree until smooth in the food processor. Place the flesh in a sieve over a bowl and all the excess liquid to drain in the refrigerator for a couple of hours. Measure out 2 cups for the cake. Preheat oven to 350 degrees F. Lightly grease a 13 X 9 inch baking pan. In a large bowl, beat the sugar and butter until light. add the eggs, one at a time, beating between each, then add the vanilla and mix. Stir together the flour, baking powder, baking soda, and spices, then stir flour mixture into egg mixture alternately with the squash in three parts. Fold in the chopped walnuts, and pour into prepared pan and bake for about 30 to 35 minutes or until cake tester comes out clean. Cool to room temperature. To make the icing beat together the cream cheese, butter, honey and spices until smooth. Use a knife to spread evenly on top of cake and serve.

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