The first time our Mom made this cake and told me that it had butternut squash in it, I must admit I was extremely skeptical. But, it’s cake, and not even what I thought was a strange ingredient was going to keep me away (notice that I did not think the bourbon was a strange ingredient). I make this cake every Fall now. It seems to be the perfect start to weather that lends itself to sitting under blankets with a sweet treat and a cup of coffee. And don’t worry, the alcohol in the bourbon cooks out…because you don’t want to skimp on this sauce! ~Tracy
Ingredients for the cake:
- 1 large butternut squash
- 2 c. all-purpose flour
- 2 tsp. baking powder
- 2 tsp. ground cinnamon
- 1 tsp. salt
- ½ tsp. baking soda
- 2 tsp. ground ginger
- ½ tsp. ground cloves
- 1 ½ c. brown sugar
- ½ c. + 2 T. butter, softened
- 2 eggs
- ½ c. orange juice
Ingredients for the sauce:
- 4 T. butter, softened
- ¼ c. bourbon
- ½ c. brown sugar
- 1 c. heavy cream
- 1 c. powdered sugar
- Preheat oven to 400°F.
- Split butternut squash in half lengthwise and lay face down on a parchment lined or sprayed baking sheet.
- Roast for 45-60 minutes until fork tender (time will vary with the size of squash).
- Set the squash aside and allow to cool completely.
- Gently scoop out the seeds and stringy seed area and discard.
- Scoop out the squash and puree to a smooth consistency.
- Set pureed squash aside 1 ⅓ cup.
- In large bowl combine ½ cup + 2 T. of softened butter and 1 ½ c. brown sugar. Mix until creamed together.
- Add eggs one at a time until combined.
- Add orange juice and squash puree mixing just until all are combined.
- Gradually add in flour mixture and mix on medium speed until all is incorporated into squash mixture.
- Pour into 9” bundt pan that has been sprayed with baking spray.
- Bake at 400 for approximately 40 minutes or until toothpick comes out clean.
- Cool for 20 minutes and turn out of bundt pan.
Instructions for sauce:
- Combine 4 T. softened butter, ½ c. brown sugar, and ¼ c. bourbon in a medium saucepan.
- Bring to a boil.
- Remove from heat and add heavy cream and powdered sugar while whisking.
- Return to heat and boil again, whisking continually.
- Reduce heat to a low simmer and slowly whisk while cooking approximately 8 more minutes or until mixture begins to thicken slightly.
- Cool to room temperature before pouring over cake. You can poke a few holes in the top of the cake using toothpicks to help the sauce absorb into the cake.
- Reserve a small amount of sauce to pour over each slice.