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

Instructions: 

1. Preheat oven to 400°F.
2. Split butternut squash in half lengthwise and lay face down on a parchment lined or sprayed baking sheet.
3. Roast for 45-60 minutes until fork tender (time will vary with the size of squash).
4. Set the squash aside and allow to cool completely.
5. Gently scoop out the seeds and stringy seed area and discard.
6. Scoop out the squash and puree to a smooth consistency.
7. Set pureed squash aside 1 ⅓ cup.
8. In large bowl combine ½ cup + 2 T. of softened butter and 1 ½ c. brown sugar.  Mix until creamed together.
9. Add eggs one at a time until combined.
10. Add orange juice and squash puree mixing just until all are combined.
11. Gradually add in flour mixture and mix on medium speed until all is incorporated into squash mixture.
12. Pour into 9” bundt pan that has been sprayed with baking spray.
13. Bake at 400 for approximately 40 minutes or until toothpick comes out clean.
14. Cool for 20 minutes and turn out of bundt pan.

Instructions for sauce:

1. Combine 4 T. softened butter, ½ c. brown sugar, and ¼ c. bourbon in a medium saucepan.
2. Bring to a boil.
3. Remove from heat and add heavy cream and powdered sugar while whisking.
4. Return to heat and boil again, whisking continually.
5. Reduce heat to a low simmer and slowly whisk while cooking approximately 8 more minutes or until mixture begins to thicken slightly.
6. 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.
7. Reserve a small amount of sauce to pour over each slice.