Recipe

Butternut Squash Cake With Butter Rum Frosting Recipe

Add Step-by-Step Photos	Pat2me / All my dishes 1 year, 3 months ago What the kids don't know, won't hurt them! Another use for that wonderful fall vegetable. Recipe and photo from Fall Baking Prep:45m Cook:55m Servings:15	Pat2me
	yummy moist

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Ingredients

Cake

1 1/4 C packed brown sugar

1 c vegetable oil

2 tsp vanilla

3 eggs

2 1/2 C flour

1 1/2 tsp baking soda

1 1/2 tsp pumpkin pie spice

1/2 tsp salt

2/3 C buttermilk

2 C shredded, peeled butternut squash ( about 1 lb)

1/2 C sweetened dried cranberries, if desired

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

Frosting

1/2 C butter

4 oz. cream cheese, softened

2 Tbl rum or rum extract plus 4 tsp milk

4 c powdered sugar

1/4 C chopped toasted hazelnuts (filberts)

Directions

350 oven

Toasted hazelnuts

If using hazelnuts, place in a shallow baking pan and bake for 6 to 10 minutes, stirring occasionally, until fragrant and golden. cool slightly and rub hazelnuts between hands to loosen some of the skins

Cake

Spray bottom and sides of a 13 x 9 in baking pan with baking spray with flour

In a large bowl, beat brown sugar, oil, vanilla and eggs with mixer on medium until creamy.

On low speed, beat in flour, baking soda, pumpkin pie spice and salt until mixed

Beat on medium soeed one minute longer

Stir in squash, cranberries and hazelnuts

Pour into pan

Bake 45 to 55 minutes or until toothpick inserted in center comes out clean

Cool completely

Frosting

In a medium bowl, beat butter and cream cheese on medium until creamy

add rum and powdered sugar; beat on low speed until mixed