Ingredients: For the cake
- 1 1/2cups white sugar
- 1 cup sweet, delicate extra virgin olive oil
- 1 teaspoon bourbon vanilla extract
- 2 cups cooked, pureed butternut squash or canned pumpkin
- 4 eggs
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 3 teaspoons baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1 cup chopped walnuts (optional)
Ingredients: For the glaze
- 2 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon bourbon
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Grease and flour a 10 cup bundt pan or12 x 18 inch pan.
- Sift together the flour, baking powder, baking soda, salt, ginger and cinnamon.
- Set aside.
- In a large bowl combine sugar and oil.
- Blend in vanilla and butternut squash or pumpkin, then beat in eggs one at a time.
- Gradually beat in flour mixture.
- Stir in nuts.
- Spread batter into prepared 12×18 inch pan.
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- While the cake is baking, whisk together all the ingredients for the glaze until smooth and lump free.
- Allow the cake to cool for 15 minutes and then invert it on to a serving plate.
- While the cake is still warm, drizzle the glaze over the cake evenly.
- Serve at room temperature.