Epicure’s Hot Buttered Rum Squash Cake

Veggie-filled baked goods are an easy way to up fibre intake and boost nutrients, while still feeling satisfied.

Makes 16 servings

Cost Per Serving: 0.79

Prep Time: 20 minutes

Cook Time: 1 hour

Ingredients

• 2 1/2 cups (625 ml) whole-wheat flour
• 1/2 cup (125 ml) Epicure’s Cherries & Berries
• 1 Tbsp (15 ml) Epicure’s Baking Powder
• 1 tsp (5 ml) baking soda
• 1 1/2 Tbsp (25 ml) Epicure’s Pumpkin Pie Spice
• 1 cup (250 ml) brown sugar
• 2 eggs
• 1/2 cup (125 ml) milk
• 1/4 cup (60 ml) vegetable oil
• 1/4 tsp (1.25 ml) almond extract
• 2 cups (500 ml) cooked, puréed pumpkin or squash
• 3 Tbsp (45 ml) Epicure's Hot Buttered Rum
• 1/3 cup (80 ml) icing sugar
• 1 - 3 tsp (5 - 15 ml) orange juice

Instructions

1. Preheat oven to 350° F (175° C). Spray a Bundt^® Pan with oil.
2. In a bowl, stir first 6 ingredients together. In a separate bowl, whisk eggs, then whisk in milk, oil, and almond extract. Whisk in pumpkin purée until evenly mixed.
3. Turn wet mixture over dry and stir just until mixed. Turn half the mixture into prepared pan and drop in Hot Buttered Rum in small spoonfuls. Spoon in remaining batter, then smooth top.
4. Bake for 1 hour, until a cake tester inserted in centre of cake comes out clean. Cool for 30 minutes, then turn out onto a cooling rack. Cool completely.
5. For the glaze, whisk icing sugar with 1 tsp (5 ml) juice. Gradually whisk in remaining juice as needed to form a glaze. Spoon over cooled cake.

Per Serving : Calories 230, Fat 5 g (Saturated 1 g, Trans 0 g), Cholesterol 30 mg, Sodium 160 mg, Carbohydrate 44 g (Fibre 4 g, Sugars 26 g), Protein 4 g.

Tips: Serving Suggestion: Serve with yogurt, if desired.

To order supplies for this or any recipe you might be creating visit my website to order 24/7 and ship direct to you (anywhere in Canada)  or contact us for more personal service.  E-mail feedmeepicure@gmail.com  

Ask us about hosting your fundraiser, catalog party, pantry club or event!