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  Butternut Spice Cake



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1 stick unsalted butter, melted (save the wrapper to grease the cake pan)
2/3 cup cane syrup OR 1/2 cup honey and 3 Tablespoons molasses
2 eggs
1 cup mashed butternut squash
1 1/2 cups cake or pastry flour (plus a little to flour the cake pan)
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon each cardamom and nutmeg

Prepare a cake pan with butter and flour. Preheat oven to 350 degrees.
Stir cane syrup into melted butter. Add eggs and whisk well.
Add butternut squash to wet ingredients and whisk until completely incorporated.
Combine all dry ingredients in a small bowl and stir together with a fork or whisk.
Add dry ingredients to wet ingredients and whisk about 30 seconds or
until flour is completely combined to create a smooth batter.
Scrape batter into prepared pan and smooth with spatula.
Carefully drop pan on counter 2 or 3 times to remove air bubbles.
Bake 20-24 minutes, until browned and firm to the touch. Cake tester will test clean.
Cool in pan 5 minutes, remove from pan and cool on wire rack.
Serve warm or cold. Cover leftovers and for best texture, eat within a few days.

Whip cream with a little vanilla, sugar and cinnamon. Dollop on each slice.

Try topping a slice with a scoop of vanilla, honey or cinnamon ice cream.

Copyright © 2018 Stefanie Samara Hamblen