Butternut Squash Olive Oil Cake with Clementine Glaze

Try this seasonal cake to brighten up those dark winter days. This recipe was not tested by Bob’s Red Mill. *Indulgent* High Fiber, Lactose Free, Soy Free.

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Votes: 21
Rating: 3.52
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Servings 8people
Submitted By Heather at Farm Girl Gourmet
Try this seasonal cake to brighten up those dark winter days. This recipe was not tested by Bob's Red Mill. *Indulgent* High Fiber, Lactose Free, Soy Free.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 21
Rating: 3.52
You:
Rate this recipe!
Servings 8people
Submitted By Heather at Farm Girl Gourmet
Try this seasonal cake to brighten up those dark winter days. This recipe was not tested by Bob's Red Mill. *Indulgent* High Fiber, Lactose Free, Soy Free.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
Cake
  1. Preheat oven to 350°F. Spray a baking pan or bundt liberally with cooking spray. Set aside.

  2. In a medium bowl whisk together the flour, baking powder, salt, cinnamon, nutmeg and cloves until light and well incorporated. Set aside.
  3. In the bowl of an electric mixer with the paddle attachment, add the squash puree, eggs and oil and mix well to combine. Add the sugars and mix to incorporate. Add the spiced flour mixture and mix until the dry ingredients are wet, don't over mix.
  4. Pour batter into prepared baking pan. Bake 40-50 minutes. Test doneness with a toothpick. Allow to cool for 10-15 minutes on a wire rack before inverting to cool completely.
Glaze
  1. Add all glaze ingredients together in a small bowl and whisk to combine. Drizzle over the cooled cake and serve.



    Makes about 8 servings.
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