Olive Oil and Spiced Butternut Squash Bundt Cake with Bourbon Vanilla
Olive Oil and Spiced Butternut Squash Bundt Cake with Bourbon Vanilla
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Olive Oil and Spiced Butternut Squash Bundt Cake with Bourbon Vanilla
Votes: 0
Rating: 0
You:
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Print Recipe
Ingredients
1 1/2cupswhite sugar
1cupsweetdelicate extra virgin olive oil such as manzanillo, sweet barnea or arbequina
1teaspoonbourbon vanilla extract
2cupscookedpureed butternut squash or canned pumpkin
4eggs
1cupall-purpose flour
1cupwhole wheat flour
3teaspoonsbaking powder
2teaspoonsbaking soda
1/2teaspoonsalt
2teaspoonsground cinnamon
1/2teaspoonground ginger
1cupchopped walnutsoptional
For the Glaze:
1/4teaspoonsalt
1/4cupheavy cream
2cupspowdered sugar
1teaspoonbourbon
2teaspoonsvanilla extract
1/2teaspoonground cinnamon
Servings:
Units:
Instructions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 cup bundt pan or12 x 18 inch pan. Sift together the flour, baking powder, baking soda, salt, ginger and cinnamon. Set aside.
In a large bowl combine sugar and oil. Blend in vanilla and butternut squash or pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 12x18 inch pan.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
While the cake is baking, whisk together all the ingredients for the glaze until smooth and lump free. Allow the cake to cool for 15 minutes and then invert it on to a serving plate. While the cake is still warm, drizzle the glaze over the cake evenly. Serve at room temperature.
Uniquely... Thoughtfully...Artfully...Gourmet
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