Mary Rolph Lamontagne's Butternut Cake
1/3 cup vegetable oil
1 cup brown sugar
1 ½ cups roasted butternut, mashed
1 cup flour
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
½ cup blueberries, dried cranberries, raisins or chopped pecans
Preheat the oven to 375. Grease a springform cake pan or angel food cake pan.
Beat the oil, sugar and eggs together in a mixing bowl. Add the mashed butternut to the mixture.
Sift the flour, baking powder, baking soda and salt together. Add to the squash mixture.
Fold in the blueberries or dried fruit, being careful not to overmix. Pour the mixture into the prepared cake pan and bake in the center of the over for 40-50 minutes.
1/3 cup lemon juice
1/3 cup icing sugar
1/3 cup honey
Place all the glaze ingredients in a small saucepan over low heat until the sugar has dissolved.
When the cake is baked, remove it from the oven. Using a wooden skewer, poke holes all over the top of the cake and pour the hot glaze over the holes. Leave the cake in the pan for at least 30 minutes.
Serve with freshly whipped cinnamon cream.
To make cinnamon cream, add 1 teaspoon of sugar and ½ teaspoon ground cinnamon to every cup of whipping cream and whip into soft peaks.