Title: Butternut Squash Nut Cake
Categories: 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.

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