This warm, aromatic pumpkin cake combines cozy cinnamon and ginger with the natural sweetness of butternut squash. Toasted pecans add a satisfying crunch, while a splash of rum sneaks in just the right depth. If you’ve already roasted, pureed, and even pickled every last pumpkin from your garden, this cake is your delicious next step—because there are only so many soups and stews one can eat!
Ingredients
- All-purpose flour 120g
- Granulated sugar 200g
- Eggs 2
- Vegetable oil 125g
- Fresh butternut squash 180g (peeled)
- Baking powder 3/4 teaspoons (5g)
- Baking soda 1/4 teaspoon (1.8g)
- Salt 1/2 teaspoon (2.3g)
- Cinnamon 1/2 tablespoon (3.5g)
- Ground ginger 1/4 teaspoon (1.8g)
- Rum 1 tablespoon (7g)
- Chopped pecans or walnuts, 80g toasted for best flavor
Procedure
- Preheat the oven to 180°C (350°F).
- Peel and finely grate the butternut squash.
- Beat together at high speed the eggs and sugar until very light and airy. Reduce the speed and add the oil and mix until incorporated.
- In a separate bowl sift the flour, salt, baking powder, baking soda, cinnamon and ginger.
- At low speed, add the dry ingredients to the egg mixture. Mix just until incorporated.
- Add the grated butternut squash and mix gently with a spatula.
- Grease a 23×13 cm (9”x5”) pan and pour the batter in.
- Bake the cake for 40-45min, until a tester inserted in the center comes out clean.
- Remove the cake from the oven and let it cool for 5 minutes. Turn it out of the pan onto a rack and let it cool completely before slicing.
- The cake can be stored at room temperature under a glass dome for 2-3 days.
GoldenDelights 