Use print to print the article or save it as a PDF. “Save article” downloads a clean HTML copy for offline reading.
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.
0
Add to Favorites
Walnut Squash Cake
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
-
Grease and flour two 9-inch-round baking pans.
-
In a medium-size bowl, combine flour, baking powder, baking soda, cinnamon, salt, and nutmeg; set aside.
-
Heat oven to 350°F.
-
In a large bowl, with an electric mixer on medium speed, beat confectioners' sugar and butter until smooth.
-
Beat in oil, orange juice, eggs, and vanilla until combined.
-
Reduce mixer speed to low and gradually beat in flour mixture until batter is smooth.
-
Stir in squash until well mixed.
-
Divide batter evenly between prepared pans.
-
Bake cake layers 30 minutes or until a cake tester inserted in center comes out clean.
-
Cool layers in pans on wire racks for 5 minutes.
-
Remove cakes from pans; cool completely on racks.
-
To make Cream Cheese Frosting: In a medium-size bowl, with an electric mixer on low speed, beat cream cheese until fluffy.
-
Gradually beat in 1 lb confectioners' sugar and 1 teaspoon vanilla extract until smooth.
-
To make Candied Orange Peel: With a vegetable peeler, remove the orange part of the peel from 1 large navel orange.
-
Cut orange peel into 1/8-inch-wide julienne strips.
-
Drop strips into a small saucepan of boiling water and blanch for 1 minute.
-
Drain strips in a strainer.
-
Repeat to blanch orange strips again.
-
Drain and return strips to the saucepan.
-
With a fork, stir in 1 tablespoon sugar and heat until sugar dissolves and coats the peel.
-
To assemble cake, place one cake layer on a serving plate.
-
Spread top with 1/2 cup frosting.
-
Place other layer on top.
-
Spread top and side of cake with remaining frosting.
-
Press walnuts onto the lower half of the side of the cake.
-
Garnish top edge with candied peel, if desired.
-
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.
squash, cake, walnut, cream cheese, frosting, orange peel, dessert, autumn, spiced, layer cake
