November 20, 2011

Squash Orange Cake

If there could be a luscious cake that could be called almost healthful, this is would be the front-running candidate. It is packed full of vitamin dense grated squash and orange rind, and made with whole wheat flour. Don't let that put you off, though, as this cake is truly a delicious treat.

  • 3/4 c. softened butter
  • 3/4 c. packed brown sugar
  • 3 eggs, lightly beaten
  • finely grated rind and juice of 1 1/2 oranges
  • 2 c. whole wheat flour
  • 3 tsp. baking powder
  • 1 1/2 tsp. ground cinnamon
  • 1 1/3 c. coarsely grated raw butternut squash
  • 1 c. raisins

  • 1-8 ounce package of cream cheese, at room temperature
  • 1/2 c. powdered sugar
  • 1 tsp. finely grated orange rind
  • 2 tsp. orange juice
  • orange zest to top cake

Cake Batter Method
  1. Preheat the oven to 350 degrees fahrenheit.

  2. In a medium size bowl, beat together the butter and brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add the grated orange rind and juice. Beat well.

  3. In a separate bowl, combine flour, baking powder, and cinnamon. Add to the butter mixture and stir until moistened.

  4. Add the squash and raisins to the batter. Mix well.

  5. Grease a 7-inch springform pan; line the bottom with greased parchment paper. Spoon the batter into the pan; smooth the top of the batter. Place on center rack in the preheated oven; bake for 1 hour. After 1 hour, test the cake to see if it is done by inserting a clean toothpick into the center. If it comes out clean, the cake is done.

  6. Let the cake cool in the pan for 5 minutes, then remove from the pan to let fully cool on a rack.

Icing Method
  1. Place cream cheese, powdered sugar, orange rind, and orange juice in a small bowl. Beat well until light and fluffy.

  2. Ice the top of the fully cooled cake. Garnish the center with orange rind.

Enjoy! :D