Recipe for Butternut Squash Spice Cake (2024)

1 cup all-purpose flour

1-1/4 cups sugar, divided

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground ginger

1/4 teaspoon ground allspice

1/8 teaspoon ground cloves

1 teaspoon baking powder

1/2 teaspoon salt

4 eggs separated plus 5 egg whites

1 cup, cooked and puréed butternut squash

Preheat ovento 350°F. Get out a 10-inch tube pan with removablebottom.

In a bowl, combine flour, 3/4 cup of sugar, spices, baking powder, andsalt.

In a separate bowl, combine egg yolks and squash. Add squash mixture to flour mixture and stir toblend.

In another bowl, beat egg whites with an electric mixer for 2 minutes, or until foamy. Gradually add remaining sugar, 1 tablespoon at a time. Increase mixer speed to high and beat until stiff peaksform.

Using a rubber spatula, fold 1/4 of egg white mixture into squash mixture, just until no streaks remain. Repeat with remaining egg white mixture. Pour batter into tube pan. Bake for 55 minutes, or until toothpick inserted into bottom comes outclean.

Cool for 5 minutes, then invert pan onto narrow-necked bottle. Allow to hang upside down until completelycooled.

Invert cake and transfer to cake plate to befrosted.

1 cup heavy whipping cream

6 ounces cream cheese, softened

1/2 cup sugar

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 cup toasted pecan pieces

1/2 cup caramel ice cream topping

In a bowl, whip cream until stiff peaksform.

In a separate bowl, combine cream cheese, sugar, vanilla, cinnamon andginger.

Using a rubber spatula, fold whipped cream into cream cheese untilcombined.

Frost sides and top of cake. Sprinkle with toastedpecans.

Refrigerate until ready toserve.

Drizzle cake with caramel ice cream topping beforeserving.

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