Hot Buttered Rum Squash Cake

Hot Buttered Rum Squash Cake Hot Buttered Rum Squash Cake Veggie-filled baked goods are an easy way to up fibre intake and boost nutrients, while still feeling satisfied.
Veggie-filled baked goods are an easy way to up fibre intake and boost nutrients, while still feeling satisfied.
  • 20 min prep
  • 80 minutes
  • 230 calories
  • $0.80

Ingredients


Makes: 16 servings
  • 2 1/2 C (625 ml) whole-wheat flour
  • 1/2 C (125 ml) dried fruits
  • 1 Tbsp (15 ml) baking powder
  • 1 tsp (5 ml) baking soda
  • 1 1/2 Tbsp (22.5 ml) Pumpkin Pie Spice
  • 1 C (250 ml) brown sugar
  • 2 eggs
  • 1 C (250 ml) milk
  • 1/4 C (60 ml) vegetable oil
  • 1/4 tsp (1.25 ml) almond extract
  • 2 C (500 ml) cooked, puréed pumpkin or squash
  • 3 Tbsp (45 ml) Hot Buttered Rum Mix
  • 1/3 C (80 ml) icing sugar
  • 1-3 tsp (5 à 15 ml) orange juice

Preparation


 
  • Preheat oven to 350° F (175° C). Spray a Bundt® Pan with oil.
  • 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.
  • 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.
  • 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.
  • 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.
Nutritional Serving Size
Calories 230
Fat 5 g
Saturated Fat 1 g
Transfat 0 g
Cholesterol 30 mg
Sodium 160 mg
Carbohydrates 44 g
Fibre 4 g
Sugar 26 g
Protein 4 g

Shop this recipe...

Pumpkin Pie Spice
$7.50
Hot Buttered Rum Mix
$13.00