I was going through the freezer the other day and came across some of the acorn squash/pumpkin puree mix that I put in there last fall. We’ve been craving sweets so I decided to put some of our freezer goodies to good use. The original recipe was a straight-forward pumpkin bar recipe but of course, I adjusted it to suit what we had on hand. This is an extremely moist cake with subtle spice and sweet flavor.
SQUASH GINGER CAKE RECIPE
1-2/3 C. granulated sugar
1 C. applesauce (I had homemade pear sauce so that is what I used.) Original recipe calls for cooking oil.
2 C. pureed squash/pumpkin (from the freezer, thawed) Original recipe calls for 1 can (15oz) solid pack pumpkin
2/3 C. whole wheat flour
1-1/3 C. all purpose flour
2 tsp cinnamon
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1-2 TB freshly grated ginger (to your taste) The ginger doesn’t give a huge amount of taste to the cake. It just gives it a bit of “warmth” on the tongue.
Preheat oven to 350 degrees. Grease and flour a 13×9 inch baking pan.
Mix together the eggs, sugar, applesauce, squash and ginger until thoroughly combined and fluffy. Add the flour, cinnamon, salt, baking powder and baking soda. Mix well.
Pour into your baking pan. Bake for approx 35 – 45 minutes or until a toothpick inserted into the center comes out clean. Do not overbake… the top should be a nice golden brown.
3oz cream cheese
2 C. powdered sugar
1/4 C. butter
1 tsp. vanilla
1-2 TB milk
Mix all ingredients together and spread generously on your cooled cake. Store in the fridge.