Butternut Squash Cake !

How yummy is this cake, I made it a few days ago and it lasted just that day, even Sammie who is a fussy 14 year old loved it !!

So, this is how I made it ;

Ingredients:

300g self-raising sugar
300g light muscovado sugar
3tsp mixed spice
2tsp bicarbonate of soda
175g sultanas or mixed fruit if you prefer
1/2tsp salt
4 eggs
200g butter, melted
zest of 1 orange
1tbsp orange juice
500g (peeled weight) butternut squash flesh grated

Firstly heat oven to 180 C/ 350 F/ gas 4. Line a baking tray approx 30 x 20 cm or a small roasting tin, with baking parchment.

Put the flour, sugar, spice, bicarbonate of soda, sultanas and salt into a large bowl and mix together. Beat the eggs into the melted butter and then stir in the orange zest and juice and mix together.

Then add the wet mixture to the dry ingredients and stir to combine and then lastly add the grated squash.

Pour the mixture into the prepared tin and place in the oven for about 40-45 minutes (but check after about 30 minutes) until golden and springy to touch

This cake cuts into about 12 or 15 pieces.

You could, if you prefer, use pumpkin for this recipe and also you could cover with an orange frosting which is made as follows;

Ingredients for frosting:

200g pack of soft cheese
85g butter, softened
100g icing sugar
zest of 1 orange and juice of half

Beat together the cheese, butter, icing sugar, orange zest and 1tsp of the juice until smooth and creamy then put in the fridge until required.

Once the cake is cooked and has cooled for about 5 minutes turn it out onto a cooling rack. Prick it all over with a skewer and drizzle with the rest of the orange juice while still warm and then leave to cool completely.

Then, give the frosting a beat to loosen it, and using a pallet knife, spread the frosting over the top of the cake. Yummy.

This cake is nice both with and without the frosting and will keep well in an airtight container for a good few days. Remember though that if you use the frosting, then you will need to keep the cake covered in the fridge and it will keep this way for up to 3 days - if it lasts that long !