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Spice cake with squash

If you love spicy cakes, then you have come to the right place. I personally love a cake, where the spices have been turned up to max. And if you do not think that the dough smells enough of spices, you can always add more. Also, there has been added nuts to give som crunch to the cake.

For the nuts I like to use walnuts, because they are bitter and therefore helps to balance out the spices. At the same time you can add some chocolate to give the cake a little extra sweetness. And if you wanna give it a extra punch then cover it with this Cream cheese frosting.

This cake is with squash, which helps to add moisture to the cake. But if you are not a squash fan you can always exchange with another type of squash or pumpkin. You could try butternut squash and hokkaido pumpkin.

Ingredients:

  • ½ cup butter
  • ½ cup brown sugar
  • 3 egg
  • 2 cups flour
  • 2 tbsp cinnamon
  • 2 tsb all spice
  • 3 tsb cardemom
  • 2 tsb nutmeg
  • 1 tsb ginger
  • 1 tsb vanilla
  • ½ tsb salt
  • 2 tsb baking powder
  • 2.5 cups squash
  • 1 cup nuts

Equipment:

  • Grater
  • Bowl
  • Mixer (poss. whisk)
  • Knife
  • Chopping board
  • Springform about 8.5 inches

Preparation:

  • Take the butter out of the fridge
  • Preheat the oven to 350°F
  • Line the springform with parchment paper
  • Grate the squash, and let the water from the squash drip off

Instructions:

  • Whisk the softened butter and brown sugar until it is almost white
  • Beat in the eggs one at a time
  • Whisk carefully as the dough can start to curdle
  • Whisk in the flour, spices, baking powder and salt
  • Sift flour, spices and baking powder to avoid lumps
  • Chop the nuts and mix them into the dough
  • The size of the chunks decide, how much the nuts will mix with the taste of the cake
  • You can add 1 cup of chocolate to soften up the spices a bit
  • Pour the dough into the springform, and bake it for about 45 min
  • The cake is done, when you can stick a toothpick in the cake and no dough sticks to it
  • Take the cake out of the form and let it rest for about 1 hour
  • You top the cake with some cream cheese frosting