Squash Cake – Les Petits Fruits de Pres-d'en-haut
Squash Cake with cinnamon, nutmeg, and cream cheese frosting. Perfectly spiced and moist, from Les Petits Fruits de Pres-d'en-haut.
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Cooking tools:
- Hand mixer
- Oven
- Baking pan
- Parchment paper
- Mixing bowl
- Wooden spoon
- Spatula
- Whisk
- Measuring cup
- Measuring spoon
- Peeler
- Grater
- Toothpick
- Cooling rack
Ingredients
- 1 500g hubbard squash or pie pumpkin (peeled and grated)
- 2 1/2 cups (300g) self rising flour
- 2 1/2 cups (300g) brown sugar
- 2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/2 cup (150g) raisins
- 4 eggs (beaten)
- 1 cup (200g) butter (melted)
- 1 package cream cheese
- 1/2 cup butter (softened)
- 1 cup icing sugar
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