Butternut Squash Cake

Butternut Squash Cake

This was a prize winning cake recipe
at the 1972 Davidson County, NC Fair.

2 cups granulated sugar
4 eggs
1 cup cooking oil
2 cups all-purpose flour
2 teaspoons cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
2 cups butternut squash, cooked
1 cup chopped nuts (optional)
1 cup chopped candied fruits (optional)

Mix sugar, eggs and cooking oil until
all of the oil is moistened, sugar dissolved
and the mixture is smooth; continue to mix for
three minutes. Add the dry ingredients
and mix at slow speed until well blended.
Now add 2 cups of cooked squash and mix well.

If you want you may add one cup chopped nuts
and one cup chopped chopped candied fruits to
the batter; use either one or both.

Pour mixture into a greased tube or bundt pan,
or a sheet cake pan, and bake for 1 hour at
350 degrees F. Or if you prefer, the cake can
be baked in layers.

When cool, frost the cake with this frosting:

1 (18 oz) package cream cheese
1 stick (1/4 lb) margarine, softened
2 teaspoons vanilla
1 pound confectioners’ sugar

Combine all ingredients and mix thoroughly.

Your favorite caramel frosting would also be good
with this particular cake.

Source: Lexington, NC - Dispatch newspaper, Sep 14, 1972