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Ingredients
Cake
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1500g
hubbard squash or pie pumpkinpeeled and grated
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2 1/2cups (300g)
self rising flour
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2 1/2cups (300g)
brown sugar
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2tsp
baking soda
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1tsp
cinnamon
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1tsp
nutmeg
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1/2cup (150g)
raisins
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4
Eggsbeaten
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1cup (200g)
buttermelted
Frosting
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1package
cream cheese
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1/2cup
buttersoftened
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1cup
icing sugar
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Instructions
Heat oven to 350F. Line a 30 x 20 cm pan with parchment paper.
Combine flour, sugar, spices and raisins and stir.
Mix egg and butter and stir into dry mixture. Add grated squash and stir.
Pour into pan and bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.
For the frosting, beat package of cream cheese with 1/2 cup of softened butter and 1 cup of icing sugar.
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Recipe Notes
Chef Jeremy Gillmore, Sobeys Elmwood Drive, Moncton NB
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