Butternut cake recipe

Question

I saw a recipe in a magazine for a butternut squash cake. Now I want to make it I can't find the mag. have found several recipes on the net but has anyone made a cake using butternut and was it any good. If so please forward the recipe or say where to find it, thanks for any help

Answer 1

This is a real stupid question because if you do you would have done it but here goes.

Do you remember the name of the magazine? If so  Can you check to see if the recipe on their website?

Answer 2

couldn't find a recipe from a magazine... :(

try this site...i've used it before, and their recipes are great!

http://www.recipezaar.com/188142

Answer 3

Butternut squash is a winter squash, and you could probably substitute cooked, mashed squash for pumpkin - in any pumpkin cake.....

Answer 4

*BUTTERNUT SQUASH CAKE

2 c. sugar

2 tbsp. cinnamon

2 tsp. baking powder

1/4 tsp. salt

4 eggs

2 c. flour

2 tsp. pumpkin pie spice

2 tsp. baking soda

1 c. Crisco oil

2 c. butternut squash

Cook and mash the butternut squash (it may also be frozen). Mix all ingredients in a bowl. Put in a greased and floured 13 x 9 inch baking pan. Bake at 350 degrees for 45-50 minutes. Allow to cool. Makes 12-14 servings.

---ICING:----

8 oz. cream cheese

1 stick butter

1 tsp. vanilla

1 lb. confectioners' sugar

Mix ingredients together. Adding the sugar, in stages, until the desired consistency. Cover cake generously. Makes 12-15 servings.

*Acorn Squash Cake with Streusel Topping

    --Streusel Topping:--

    1/2 cup firmly packed light brown sugar

    1/3 cup all-purpose flour

    1/2 teaspoon ground cinnamon

    1/4 cup butter, softened

    1/2 cup chopped pecans

    ---Cake:---

    1/4 cup butter, softened

    3/4 cup light brown sugar, firmly packed

    1 large egg

    1 cup cooked and mashed acorn squash

    1/2 teaspoon vanilla extract

    2 cups all-purpose flour

    2 teaspoons baking soda

    1/2 teaspoon salt

    1 teaspoon ground cinnamon

    1 cup chopped pecans

---Streusel Topping:---Combine all ingredients in a bowl. Set aside.

Yield: 1-1/2 cups of topping.

----Cake:----Beat butter and sugar at medium speed with and electric mixer until creamy. Add egg, beating well. Stir in acorn squash and vanilla.Combine flour, baking soda, salt, and cinnamon. Gradually add to squash mixture, beating at low speed after each additon. Stir in pecans. Pour batter into a greased 9-inch square pan, and sprinkle with Streusel Topping.Bake at 350 degrees F for 40 minutes. Cool cake in pan on a wire rack.

# TIP---Butternut squash will also work.

*Butternut Squash & Almond Cake

1/2 butternut squash (medium-sized)

200g ground almonds

100g fine sugar

100g butter (or equivalent)

2 eggs

1 heaped teaspoon baking powder

Butter for greasing



Peel the squash with a potato peeler. Chop off the stalk and flower end. Chop in half and use a spoon to remove the seeds. Chop into 1/2 inch cubes.

Steam in a steamer (or in a large sieve above a pan of boiling water) until soft - about 10-15 minutes. Make sure it's dry before you use it in the cake.

Mash the squash until pureed. Let it cool until warm, if using freshly-cooked squash. If using leftovers, cold is fine.Pre-heat the oven to 180 degrees C.

Cream the butter and the sugar together, until light and fluffy. You can do this by hand with a wooden spoon or with a mixer.

Add the eggs to the butter and sugar, with 2 tablespoons of the ground almonds and the baking powder. Beat well.

Add the squash and beat well to combine.

Mix in the rest of the almonds. The mixture should be thick, but if it's too thick to stir, add some of the liquid from steaming the squash (cooled), a couple of tablespoons at a time. (Use milk if you don't have any steaming water left).Grease a 7-8 inch cake tin. Put the mixture in the tin and spread it out evenly. Bake at 180 degrees C for about 45 minutes, until a sharp knife inserted into the middle comes out clean.

#Note: if the bake starts to brown too soon, lightly cover it with foil. You might need a longer cooking time, depending on how much squash went in and how your cooker "does" cakes!

Delicious as it is, or serve with cream or custard.

*Butternut Squash Spice Cake

http://find.myrecipes.com/recipes/recipe...

*Butternut squash fruit cake and whipped cream

http://www.bbc.co.uk/food/recipes/databa...

*Butternut Squash–Apple Cake with Ginger Streusel

---FOR THE STREUSEL---

2 oz Australian crystallized ginger cubes (about 1/3 cup)

3 tablespoons turbinado sugar

1/2 cup pine nuts

---FOR THE CAKE---

1 3/4 cup unbleached white flour

2/3 cup turbinado sugar

2 1/2 teaspoons baking powder

1/4 teaspoon sea salt

1/2 cup sunflower oil

3 large organic eggs

1 teaspoon pure vanilla extract

1/2 teaspoon finely grated orange zest (use microplane grater if available)

1 cup butternut squash purée (see cook’s note)

1 medium McIntosh apple – peeled, cored and cut in 1/4” pieces

1 cup organic Hunza golden raisins

1–9” non-stick round cake pan – buttered

Preheat oven to 350°F

STEP 1: In the bowl of a food processor, place the ginger, sugar and pine nuts. Pulse several times until all ingredients are finely chopped. Transfer to a bowl and set aside.

STEP 2: In a large bowl combine the flour, sugar, baking powder and salt. Stir well and set aside.

STEP 3: In a medium bowl whisk the oil, eggs, vanilla extract, orange zest and butternut-squash purée until well blended.

STEP 4: Stir the apple pieces and raisins into the flour mixture until well blended. Add the squash mixture to the dry ingredients and, using a wooden spoon, mix until just moistened. Spoon batter into the prepared cake pan. Sprinkle with the streusel topping. Bake for 45 to 50 minutes until golden and toothpick inserted in center comes out clean. Remove from oven and let cool for 10 minutes before unmolding. Serve at room temperature.

#COOK’S NOTE: To make fresh butternut-squash puree, cut squash in half lengthwise and remove seeds. Place cut side down in a large baking dish with spring water (1/4” up the sides of the squash). Bake at 400ºF for 45 to 60 minutes until very tender. Let cool, scoop out the flesh and puree in a food processor. The puree can be refrigerated for up to 3 days or frozen for up to 1 month.

If you dont have candied ginger then you can use fresh, grated gingerroot in the streusel topping & if you like topping little bit sticky then add 1/3 cup golden raisins for the sticky part.

*Ginger-Squash Cake with white chocolate frosting

http://www.epicurious.com/recipes/food/v...

ENJOY :-)

Answer 5

I guess it's like carrot cake, maybe use a carrot cake recipe and substitute the carrot for squash.

I love squash it's a very very tasty veggie and I bet it's good as a sweet pudding too like pumpkin and carrot.

Good Luck

Let me know if it turns out, I might make my dauther one!

Kez x

Answer 6

Butternut Squash Cake  

Ingredients

1/2 butternut squash (medium-sized)

200g ground almonds

100g fine sugar

100g butter (or equivalent)

2 eggs

1 heaped teaspoon baking powder

Butter for greasing



Method

1. Peel the squash with a potato peeler. Chop off the stalk and flower end. Chop in half and use a spoon to remove the seeds. Chop into 1/2 inch cubes.

2. Steam in a steamer (or in a large sieve above a pan of boiling water) until soft - about 10-15 minutes. Make sure it's dry before you use it in the cake.

3. Mash the squash until pureed. Let it cool until warm, if using freshly-cooked squash. If using leftovers, cold is fine.

4. Pre-heat the oven to 180 degrees C.

5. Cream the butter and the sugar together, until light and fluffy. You can do this by hand with a wooden spoon or with a mixer.

6. Add the eggs to the butter and sugar, with 2 tablespoons of the ground almonds and the baking powder. Beat well.

7. Add the squash and beat well to combine.

8. Mix in the rest of the almonds. The mixture should be thick, but if it's too thick to stir, add some of the liquid from steaming the squash (cooled), a couple of tablespoons at a time. (Use milk if you don't have any steaming water left).

9. Grease a 7-8 inch cake tin. Put the mixture in the tin and spread it out evenly. Bake at 180 degrees C for about 45 minutes, until a sharp knife inserted into the middle comes out clean.

Note: if the bake starts to brown too soon, lightly cover it with foil. You might need a longer cooking time, depending on how much squash went in and how your cooker "does" cakes! Delicious as it is, or serve with cream or custard.