Title: Butternut Squash Nut Cake^ - T O H
Categories: Vegetable Dessert Cake
Yield: 16 Servings

CAKE
3	c	Flour
2	ts	Baking powder
3/4	ts	Baking soda
1 1/2	ts	Cinnamon
1/2	ts	Salt
1/2	ts	Ground nutmeg
1/4	ts	Ground cloves
1	c	Butter; softenend
1 3/4	c	Sugar
3		Eggs
1 1/3	c	Pureed winter squash
1/2	c	Milk
3/4	c	Chopped pecans
BROWN SUGAR FROSTING
1	c	Dark brown sugar; packed
1/2	c	Butter
1/3	c	Heavy cream
1	ts	Vanilla
1 1/4	c	Powdered sugar

Preheat oven to 350F. Grease & flour a 10" tube pan.

Cake:

Combine dry ingredients.

Cream butter & sugar; beat in eggs, one at a time, beating well after each addition. Add dry ingredients alternately with milk. Pour batter into pan; bake until cake tessts done, about 1 hour. Cool in pan 45 minutes; remove to rack to finish cooling.

Frosting:

Bring brown sugar, butter and cream to a boil. Cook, stirring, 2 minutes. remove from heat; stir in vanilla. Transfer to a bowl; let cool until lukewarm. Beat in powdered sugar until of spreading consistency.

Makes 16 to 18 servings.

Margaret Conner Austin, Texas

Taste of Home Garden Fresh Recipes Autumn 1997. Previously in "Bountiful Harvest". Carolyn Shaw 7-97.

From: Home_cooking

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