Butternut Squash Applesauce And Date Cake
|Pitted dates||2 Cup (32 tbs)|
|Butternut squash||1 Small|
|Sugar||2 Cup (32 tbs)|
|Vegetable oil||1 1⁄2 Cup (24 tbs)|
|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|
|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.