On Tap Oil & Vinegar Recipe Detail

Spiced Butternut Squash Bundt Cake

with Extra Virgin Olive Oil

Ingredients:

• 1 1/2 cups white sugar
• 1 cup Extra Virgin Olive Oil
• 1 tsp bourbon vanilla extract
• 2 cups cooked, pureed butternut squash or canned pumpkin
• 4 eggs
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 3 tsp baking powder
• 2 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1 cup chopped walnuts (optional)

For glaze:

• 2 cups powdered sugar
• 1/4 cup heavy cream
• 1 tsp bourbon
• 2 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt

Directions:

Preheat oven to 350°F.
Grease and flour 10-cup bundt pan or 12"x 18" pan. Sift together flour, baking powder, baking soda, salt, ginger and cinnamon. Set aside.

In large bowl combine sugar and oil. Blend in vanilla and butternut squash or pumpkin. Beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared pan.

Bake 30 minutes or until toothpick inserted into center comes out clean. While cake is baking, whisk together all glaze ingredients until smooth and lump free.

Allow cake to cool 15 minutes, then invert onto serving plate. While cake is still warm, drizzle glaze over cake evenly. Serve at room temperature.