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Butternut Squash Cake with Butter-Rum Frosting

Similar in flavor and texture to pumpkin, butternut squash works well in this moist cake, studded with cranberries and nuts.

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Prep Time 20 min
Total Time 2 hr 15 min
Servings 15

Ingredients

Cake

1 1/4: cups packed brown sugar

1: cup vegetable oil

2: teaspoons vanilla

3: eggs

2 1/2: cups Gold Medal® all-purpose flour

1 1/2: teaspoons baking soda

1 1/2: teaspoons pumpkin pie spice

1/2: teaspoon salt

2/3: cup buttermilk

2: cups shredded peeled butternut squash (about 1 lb)

1/2: cup sweetened dried cranberries, if desired

1/2: cup chopped toasted hazelnuts (filberts), if desired

Frosting

1/2: cup butter or margarine, softened

4: oz (half of 8-oz package) cream cheese, softened

2: tablespoons rum or 2 teaspoons rum extract plus 4 teaspoons milk

4: cups powdered sugar

1/4: cup chopped toasted hazelnuts (filberts)

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Directions

1 Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with baking spray with flour.
2 In large bowl, beat brown sugar, oil, vanilla and eggs with electric mixer on medium speed until creamy. On low speed, beat in flour, baking soda, pumpkin pie spice and salt until mixed. Add buttermilk; beat on low speed until mixed. Beat on medium speed 1 minute longer. Stir in squash, cranberries and hazelnuts. Pour into pan.
3 Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
4 In medium bowl, beat butter and cream cheese on medium speed until creamy. Add rum and powdered sugar; beat on low speed until mixed. Beat on medium speed until smooth and creamy. Frost cake. Sprinkle with 1/4 cup hazelnuts. Store covered in refrigerator.

EXPERT TIPS

Expert Tips

To toast hazelnuts, place in shallow baking pan. Bake at 350°F for 6 to 10 minutes, stirring occasionally, until fragrant and golden brown. Cool slightly and rub nuts between hands to loosen some of the skins.

Walnuts or pecans can be used instead of the hazelnuts.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 530
Calories from Fat: 230),

% Daily Value

Total Fat: 26g; 26%
(Saturated Fat 8g, 8% Trans Fat 0g 0% ),
Cholesterol: 65mg; 65%;
Sodium: 300mg; 300%;
Total Carbohydrate: 70g; 70%
(Dietary Fiber 1g 1% Sugars 50g 50% ),
Protein: 5g; 5%

% Daily Value*:

Vitamin A: 70%;
Vitamin C: 4%;
Calcium: 6%;
Iron: 10%;

Exchanges:

1 1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;

Carbohydrate Choices:

4 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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Posted 7/2/2011 3:42:56 PM REPORT ABUSE Michellica said:

Rating:

I made the cupcake version of this (from the BC big book of cupcakes book) and the cake had great flavor but I didn't care for the texture. It was a little too dry/dense. The frosting was yummy but the rum flavor was slight. B+

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