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Butternut Squash Cake with Butter-Rum Frosting
Butternut Squash Cake with Butter-Rum Frosting
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Prep Time:
20 minutes
Total Time:
2 hours 15 minutes
A delectable cake featuring butternut squash, cranberries, and nuts for a moist and flavorful treat.
Ingredients:
  • 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
  • 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)
Instructions:
  • Preheat the oven to 350°F and generously coat a 13x9-inch pan with baking spray that includes flour.
  • In a large bowl, use an electric mixer to blend brown sugar, oil, vanilla, and eggs until creamy. Gradually mix in flour, baking soda, pumpkin pie spice, and salt on low speed. Add buttermilk and continue mixing. Increase speed to medium and beat for 1 minute. Gently fold in squash, cranberries, and hazelnuts. Transfer mixture to a pan.
  • Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. Let it cool completely for about 1 hour.
  • In a medium bowl, cream together butter and cream cheese until smooth. Mix in rum and powdered sugar until well combined. Spread the creamy frosting over the cake, then top with 1/4 cup of chopped hazelnuts. Chill the cake covered in the fridge.

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