Butternut Squash Nut Cake
3 Cup Flour
2 Tsp Baking Powder
¾ Tsp Baking Soda
1½ Tsp Cinnamon
½ Tsp Salt
½ Tsp Ground Nutmeg
¼ Tsp Ground Cloves
1 Cup Butter; Softened
1 Cups Sugar
3 Eggs
1 1/3 Cup Pureed Winter Squash
½ Cup Milk
3/4 Cup Chopped Pecans
1 Cup Dark Brown Sugar; Packed
½ Cup Butter
1/3 Cup Heavy Cream
1 Tsp Vanilla
1¼ Cup Powdered Sugar
Preheat Oven To 350°f & Grease & Flour A 10" Tube
Pan.
Combine Dry Ingredients.
Cream Butter & Sugar; Beat In Eggs, One At A Time,
Beating Well After Each Addition. Add Dry Ingredients Alternately With Milk. Pour Batter Into Pan; Bake Until Cake Tests Done, About 1 Hour. Cool In Pan 45 Minutes; Remove To Rack To Finish Cooling.
Bring Brown Sugar, Butter & Cream To A Boil. Cook, Stirring, 2 Minutes. Remove From Heat; Stir In Vanilla. Transfer To A Bowl; Let Cool Until Lukewarm. Beat In Powdered Sugar Until Of Spreading Consistency.
Makes 16 - 18 Servings.