Butternut Squash Cake with Maple Icing

butternutcake1-1/4 cup whole-wheat flour
1-1/4 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 large eggs
1/2 cup light-brown sugar
1/2 cup granulated sugar
1/2 cup vegetable oil
1/2 cup milk
2 cups shredded butternut squash
1/4 cup confectioners' sugar
1 tablespoon maple syrup

Preheat oven to 350 degrees F. Butter a 9-inch tube cake pan.

In a large bowl, whisk together the dry ingredients: both flours, baking soda, baking powder, cinnamon, and salt.

In a medium bowl, beat together the eggs and both sugars until frothy. Add oil and milk. Make a well in the dry ingredeints and add the wet ingredients; mix until just combined. Stir in shredded squash until evenly distributed.

Dollop batter into prepared pan, smoothing top. Bake for 45 minutes to 1 hour or until a skewer inserted into the center comes out clean. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.

In a small bowl, stir together confectioners' sugar and maple syrup until smooth; drizzle over bread. Yield: 12 servings.


- Recipe courtesy of Gastronomer's Guide