Butternut Cake Recipe

Carrot cake has become so "yesterday". Introducing butternut instead of carrot gives this loaf a fresh new take. It is so spicy and delicious, everyone will be back for seconds.

Difficulty

Prep Time

15 minutes

Cooking Time

50 minutes

Serves

Makes 2 loaves

Recipe Ingredients

  • 500 g pack SPAR Freshline butternut cubes
  • 3 large SPAR eggs
  • 375 ml caramel brown sugar
  • 250 ml SPAR sunflower oil
  • 5 ml mixed spice
  • 30 g candied citrus rind
  • 100g SPAR plain unsalted almonds, coarsely chopped
  • 5 ml almond essence
  • 500 g SPAR self raising flour

Topping

  • 1 tub SPAR cream cheese (150g)
  • 200 g SPAR icing sugar
  • 30 g SPAR brick margarine, at room temperature

Recipe Method

  1. Preheat the oven to 180ºC. Grease 2 SPAR Good Living large non stick loaf pans or one large ring pan.
  2. Using the grater blade fitted in a food processor, push the cubes continuously down the chute, onto the spinning blade.
  3. In a 3 litre SPAR Good Living porcelain mixing bowl, beat the eggs,sugar and oil together until foamy.
  4. Measure all the remaining ingredients directly onto this mixture, including the grated butternut. Blend together gently but thoroughly.
  5. Pour this mixture into the prepared pan/s and bake for 50 minutes until well risen and browned.
  6. Turn out onto a cooling rack after 5 minutes. When the cake is completely cooled, combine the topping ingredients and spread over the cake.

Hints & Tips

  • Use this mixture for a batch of muffins. Reduce the baking time to 20 minutes.
  • Peel, de-pip and grate two butternuts instead of using the prepared chunks. It should generously fill 4 x 250 ml measuring cups or equate to 500g.
  • Using a hot knife to spread the topping will give a smooth finish if that is the look you want.