Butternut Cake with Bourbon Sauce

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

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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

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.

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.

Print it here:

Butternut Cake with Bourbon Sauce

Butternut Cake with Bourbon Sauce

    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
    For the sauce:
  • ~ 4 T. butter, softened
  • ~ ¼ c. bourbon
  • ~ ½ c. brown sugar
  • ~ 1 c. heavy cream
  • ~ 1 c. powdered sugar
    For the cake:
  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.
    For the 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.
https://foursistersdish.com/2018/10/18/butternut-cake-with-bourbon-sauce/

 

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Apple Cake

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All of us have those recipes that remind us of home, or in the case, Grandma’s house.  This is one of those recipes for me.  Normally I say you shouldn’t mess up a good cake by putting fruit in it – cakes are really for chocolate!  But this one always reminds me of my Grandma making it (and probably letting me lick the bowl).  It’s sooo yummy right out of the oven and great for breakfast or a dessert.  And that perfectly crisp top with the soft, lightly cinnamoned cake is impossible to beat.  ~Tracy

 

Ingredients:

1 ½ c. vegetable oil

2 c. sugar

3 eggs

3 c. flour

2 t. cinnamon

1 t. baking soda

½ t. salt

3 c. peeled, chopped apples (Granny Smith work well in this recipe)

1 c. chopped pecans (if desired)

 

Instructions:

Preheat oven to 350°F.

Sift together flour, cinnamon, baking soda, and salt.  Set aside.

In large mixing bowl, blend vegetable oil and sugar together.  Add eggs mixing well after each.

Stir in dry ingredients, gently mixing until all are incorporated.  Add apples (and pecans if you like them) and stir just until mixed together.

Pour into a 9 x 13 pan that has been greased & floured or sprayed with baking spray.

Bake for approximately 1 hour and 15 minutes or until toothpick comes out virtually clean.