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

Chef Jeremy Gillmore, Sobeys Elmwood Drive, Moncton NB