Butternut Squash Spice Cake| Almanac.com
Cooked puréed squash adds rich flavor and plenty of moisture to this spiced, delicious cake. If you don’t have all the spices, it’s flexible and you can mix up the spices.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.almanac.com.
Cooking tools:
- Tube pan
- Hand mixer
- Spatula
- Narrow-necked bottle
- Cake plate
- Toothpick
- Oven
- Mixing bowl
- Measuring cup
- Measuring spoon
- Egg separator
Ingredients
- 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
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