Butternut Pecan Loaf Cake

• Produce

  • 2 cups Butternut squash, roast
  • 1 tsp Ginger

• Refrigerated

  • 4 Eggs

• Condiments

  • 7 tbsp Maple syrup

• Baking & Spices

  • 1/2 tsp Baking powder
  • 2 tsp Baking soda
  • 1 generous tsp Cinnamon, ground
  • 1 cup Confectioners' sugar
  • 1/4 tsp Nutmeg, ground
  • 1/2 tsp Salt
  • 2 cups Sugar
  • 1 tsp Vanilla

• Oils & Vinegars

  • 2/3 cup Vegetable oil, mild

• Nuts & Seeds

  • 1 cup Pecans

• Dairy

  • 2/3 cup Buttermilk

• Other

  • 3½ cups all purpose (plain flour

Found on apriljharris.com

Ingredients

• 2 cups mashed and cooled roast butternut squash (1 squash)
• 2 cups sugar
• 3 tablespoons maple syrup
• ⅔ cup buttermilk
• ⅔ cup mild vegetable oil (I use organic sunflower oil)
• 4 eggs (at room temperature)
• 1 teaspoon vanilla
• 3½ cups all purpose (plain) flour
• 2 teaspoons baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 generous teaspoon ground cinnamon
• 1 teaspoon ginger
• ¼ teaspoon ground nutmeg
• 1 cup pecans, roughly chopped
• For the glaze
• 1 cup confectioners sugar (icing sugar)
• 4 to 5 tablespoons maple syrup (you may need slightly more or less)

Directions

• Preheat the oven to 350°F (175°C). Grease and flour (or line) two 2 pound loaf pans (about 9 x 5 inches or 23 x 13 centimetres).
• In a large bowl, mix the sugar, maple syrup, buttermilk, oil, vanilla, eggs and butternut squash together until well blended.
• Sift together the flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg.
• Stir in the chopped pecans.
• Add the wet ingredients to the dry ingredients and stir together thoroughly but do not beat.
• Divide the batter between the loaf pans.
• Bake for 45 to 55 minutes or until a skewer inserted in the centre of the cakes comes out clean.
• Remove from oven and cool for 20 minutes in the pan.
• Take the cakes out of the pans and allow to cool completely on a wire rack.
• To make the glaze, measure the confectioners sugar into a small bowl.
• Using a whisk, gradually beat in the maple syrup, a tablespoon or so at a time, until a drizzle-able consistency is reached.
• Drizzle the glaze over the cooled cakes.
• Let the glaze dry for at least 30 minutes before slicing.