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Butternut Squash Applesauce And Date Cake

Natural.Foodie's picture
  Pitted dates 2 Cup (32 tbs)
  Butternut squash 1 Small
  Sugar 2 Cup (32 tbs)
  Vegetable oil 1 1⁄2 Cup (24 tbs)
  Eggs 4
  Unsweetened applesauce 1 Cup (16 tbs)
  Vanilla extract 1 Teaspoon
  Lemon zest 1 Teaspoon, finley minced
  All purpose flour 3 2⁄3 Cup (58.67 tbs)
  Baking powder 2 Teaspoon
  Baking soda 2 Teaspoon
  Cinnamon 2 Teaspoon
  Ground ginger 1⁄4 Teaspoon
  Walnuts 1⁄2 Cup (8 tbs), finely chopped

1. Preheat the oven to 350°. Generously grease two 9-inch loaf pans. Soak the dates in a bowl of very hot water for
5 minutes. Drain, halve lengthwise and set aside.
2. Halve the squash lengthwise and scoop out and discard the seeds. Place on a baking sheet cut-side down and bake for about 30 minutes, until soft. Let cool, then scoop the pulp into a food processor; puree until smooth. Measure 1 cup of the puree for the cake and save the remainder for another use.
3. In a large bowl, beat the sugar, oil, eggs, squash puree, applesauce, vanilla and lemon zest with an electric mixer until well combined.
4. In a medium bowl, sift the flour with the baking powder, baking soda, cinnamon and ginger. On low speed, gradually beat the dry ingredients into the wet ingredients just until blended. Stir in the dates and walnuts.
5. Spoon the batter into the prepared pans. Bake the cakes for 1 hour, or until golden brown and a cake tester inserted in their centers comes out clean. Transfer to a rack to cool slightly, then invert the cakes onto the rack to cool completely.

Recipe Summary

Difficulty Level: 
Holiday, Gourmet
Preparation Time: 
20 Minutes
Cook Time: 
90 Minutes
Ready In: 
110 Minutes

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