Note that the spice mixture is quite flexible. The cake is tasty, if fairly simple, with just cinnamon. But you can fine-tune the combination to suit your tastes - and the contents of your spice shelf.
Don't have any cooked squash sitting around the house? See How to Cook Squash.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
- 1/2 cup butter
- 1 1/2 cup packed brown sugar, granulated sugar, or some combination of the two
- 2 large eggs
- 1 tsp. vanilla
- 1 cup mashed roasted winter squash (any kind but spaghetti squash will work!)
- 2 cups whole wheat pastry flour or all-purpose flour or some combination of the two
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1 tsp. cinnamon
- 1 tsp. freshly grated nutmeg and/or ground allspice
- 1/2 tsp. freshly ground cardamom (optional but delicious)
- 1/4 tsp. ground cloves (optional but adds depth)
- 1/4 tsp. freshly ground black pepper (optional and sounds weird but tasty!)
- Preheat oven to 325°F and butter an 8-by-8 baking pan. In a large bowl or the bowl of a standing mixer, cream the butter and brown sugar until light and fluffy looking, about 2 minutes. Add the eggs, one at a time, beating for 30 seconds after each addition (this step helps build the structure of the cake, don't skip it). Beat in the vanilla and then the squash.
- In a small bowl mix the flour, baking powder, baking soda, salt, and spices. Add to the squash mixture and stir just until completely combined. It will be a thick batter.
- Pour the batter into the buttered pan. Bake until cake is golden and a toothpick inserted in the center comes out clean, 50 to 60 minutes.
- Let cool at least 10 minutes before cutting. Serve hot or at room temperature.
Makes 9 to 12 servings Winter Squash Spice Cake.