Butternut and Cranberry Cake
Ingredients
Cake
4.4lbs
Arctic Gardens butternut squash
3 540-mL cans white beans, drained and rinsed
15 whole eggs 2 1/2 cups brown sugar
1 1/4 cups canola oil
2 1/2 tsp ground nutmeg
2 1/2 tsp ground cinnamon
1 tsp ground cloves
12 cups all-purpose flour
5 tbsp baking powder
1 1/2 cups dried cranberries
Light lemon icing
1 cup light cream cheese
1/4 cup unsalted butter, melted
1 cup powdered sugar
3 lemons, juice and zest
2 1/4 cups powdered sugar
Preparation
1. Preheat oven to 375°F (190°C).
2. Spread squash cubes on a parchment-lined baking sheet and bake for 20 minutes. Cool to room temperature.
3. Drain and rinse white beans, then reduce to a smooth purée.
4. In a mixing bowl, whisk the eggs with the sugar, add the oil, squash cubes and bean purée and mix until well combined. 5. In another bowl, combine spices, flour and baking powder.
6. Stir dry ingredients into wet ingredients, avoiding over-mixing. Add cranberries.
7. Oil cake pans or muffin tins and divide mixture into each.
8. Place in center of oven and bake for 20 minutes, or until a toothpick inserted in center comes out dry. Cool to room temperature.
9. Prepare the lemon icing recipe and glaze the cakes with it.
Preparation of the lemon icing:
1. In a mixing bowl, whip cream cheese and butter.
2. Add the first quantity of powdered sugar and mix until smooth.
3. Add lemon juice, lemon zest and remaining powdered sugar. Mix well.
