Walnut Squash Cake

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Servings: 12 Difficulty: Advanced
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Moist butternut squash cake with cream cheese frosting and candied orange peel
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A classic autumn dessert featuring layers of spiced butternut squash cake topped with rich cream cheese frosting. The cake is garnished with chopped walnuts and optional candied orange peel for a festive finish. This recipe includes instructions for both the cake and the accompanying frosting and garnish.

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Walnut Squash Cake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 12 Calories: 350

Description

A classic autumn dessert featuring layers of spiced butternut squash cake topped with rich cream cheese frosting. The cake is garnished with chopped walnuts and optional candied orange peel for a festive finish. This recipe includes instructions for both the cake and the accompanying frosting and garnish.

Ingredients

Directions

  1. Grease and flour two 9-inch-round baking pans.
  2. In a medium-size bowl, combine flour, baking powder, baking soda, cinnamon, salt, and nutmeg; set aside.
  3. Heat oven to 350°F.
  4. In a large bowl, with an electric mixer on medium speed, beat confectioners' sugar and butter until smooth.
  5. Beat in oil, orange juice, eggs, and vanilla until combined.
  6. Reduce mixer speed to low and gradually beat in flour mixture until batter is smooth.
  7. Stir in squash until well mixed.
  8. Divide batter evenly between prepared pans.
  9. Bake cake layers 30 minutes or until a cake tester inserted in center comes out clean.
  10. Cool layers in pans on wire racks for 5 minutes.
  11. Remove cakes from pans; cool completely on racks.
  12. To make Cream Cheese Frosting: In a medium-size bowl, with an electric mixer on low speed, beat cream cheese until fluffy.
  13. Gradually beat in 1 lb confectioners' sugar and 1 teaspoon vanilla extract until smooth.
  14. To make Candied Orange Peel: With a vegetable peeler, remove the orange part of the peel from 1 large navel orange.
  15. Cut orange peel into 1/8-inch-wide julienne strips.
  16. Drop strips into a small saucepan of boiling water and blanch for 1 minute.
  17. Drain strips in a strainer.
  18. Repeat to blanch orange strips again.
  19. Drain and return strips to the saucepan.
  20. With a fork, stir in 1 tablespoon sugar and heat until sugar dissolves and coats the peel.
  21. To assemble cake, place one cake layer on a serving plate.
  22. Spread top with 1/2 cup frosting.
  23. Place other layer on top.
  24. Spread top and side of cake with remaining frosting.
  25. Press walnuts onto the lower half of the side of the cake.
  26. Garnish top edge with candied peel, if desired.
  27. Refrigerate cake until ready to serve.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 350kcal
% Daily Value *
Total Fat 18g28%
Saturated Fat 10g50%
Cholesterol 55mg19%
Sodium 250mg11%
Total Carbohydrate 45g15%
Dietary Fiber 1g4%
Sugars 30g
Protein 4g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: squash, cake, walnut, cream cheese, frosting, orange peel, dessert, autumn, spiced, layer cake
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