kosher dessert recipes, kosher recipes

Winter Butternut Squash Tea Cake

0 Comments 01 November 2010

Share |

“Hi Marlene, I first wanna give u a pat on the back for a great website!!! I just saw ur facebook post about thanksgiving recipes I attached a  link for an amazing cake which can also be made into muffins. I personally never cooked for Thanksgiving but this is definitely a recipe for this time of year. I hope u enjoy it as much as I do. 1 small note I usually double the recipe to get a decent size cake I bake it in a bunt pan” Jacqueline Kapetas

Pureed winter squash, honey and sugar give this tea bread a round, rich sweetness. It’s terrific warm with a little pat of butter for breakfast, snack or even dessert and of course afternoon tea, if you’re so inclined. I didn’t add the ginger, cloves and allspice- a teaspoon of cinnamon can be substituted.

INGREDIENTS

  • 2/3 cup all-purpose flour
  • 1/2 cup whole-wheat pastry flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 3/4 cup squash puree, (see Tip)
  • 1/2 cup sugar
  • 1/4 cup honey
  • 1/4 cup canola oil
  • 1 large egg
  • 1 large egg white

PREPARATION

  1. Preheat oven to 350°F. Lightly oil and flour a 9-by-5-inch loaf pan.
  2. Whisk all-purpose flour, whole-wheat flour, baking powder, baking soda, cinnamon, ginger, salt, allspice and cloves in a medium bowl until combined.
  3. Beat squash puree, sugar, honey and oil in a large bowl with an electric mixer at medium speed until smooth, about 1 minute. Beat in egg and egg white. Turn off the mixer, add the dry ingredients and beat at low speed until combined. Scrape into the prepared loaf pan.
  4. Bake the bread until lightly browned and a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack and let cool for 30 minutes more. Serve warm.

TIPS & NOTES

  • Make Ahead Tip: Tightly wrap in plastic wrap and freeze for up to 6 months. Unwrap and thaw on a wire rack at room temperature for 4 hours.
  • Tip: To make your own squash puree, halve and seed one medium acorn or butternut squash. Place, cut-side down, on a lightly greased baking sheet. Bake in a preheated 375°F oven until soft, about 50 minutes. Cool, then scrape out the flesh with a fork. Or simply use frozen (thawed) or canned squash puree. Find frozen squash puree near other vegetables in the freezer section and canned squash near the canned pumpkin.

Inspired by Eating Well.

Please visit our sponsors:

  • Not Just Towels Personalized Gifts for Hanuka- all under $50!
  • De-Clutter with Esther
  • Check out Surrey Lane for your Hanuka table settings.
  • Blossom Bleu’s gorgeous netilat yadayim cups now on sale.
  • Brooklyn Makeup Studio has all of your beauty needs on Avenue U in Brooklyn.
  • Healthy Kosher ingredients for all of your recipes at Omni Health.
  • A Matter of Presents- We specialize in deep etched crystal and glassware personalized with your monogram, special message, artwork, or logo.  A perfect personalized Hanuka gift!


Enhanced by Zemanta
Related Posts Plugin for WordPress, Blogger...

Share your view

Post a comment

NEW RECIPES on INSTAGRAM!

Personalize Your Party and Chic Gifts!

5b1f13324fde11e39934128dfbc5ee3d_8

Categories

“Like” us on Facebook!

© 2014The Jewish Hostess - Kosher Recipes, Jewish Recipes, Gourmet Kosher Recipes®

wp_footer()