Acorn Squash Bundt Cake + Honey Walnut Frosting

One Year: Elvis Cake
Two Years: Candy Bar Chocolate Chip Cookie Bars
Three Years: Chewy Toffee Cookies
Four Years: Pumpkin Spice Drop Cookies with Marshmallow Icing

Acorn Squash Bundt Cake + Honey Walnut Frosting
Makes 1 Bundt Cake

1 Acorn Squash (about 2 lb), halved and deseeded
2 1/2 cups all-purpose flour
2 tsp baking powder
3/4 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp salt
1/4 tsp allspice
pinch of Chinese Five Spice
2 stick unsalted butter, at room temperature
1 cup granulated sugar
3 eggs
1 tsp pure vanilla extract

1 8-oz package cream cheese, at room temperature
1 stick unsalted butter, at room temperature
1 tsp pure vanilla extract
1/4 cup dark honey
1-1 1/2 cups confectioner’s sugar
1 cup walnuts, finely chopped

CAKE: Preheat oven to 400 degrees Fahrenheit. Place the squash halves cut-side down and roast until tender, about 30 minutes. Let cool completely before scooping the flesh from the squash and mashing or pureeing. This can be done ahead of time (and the squash can be refrigerated until it is time for use). Once the squash puree is prepared and completely cool, preheat oven to 350 degrees Fahrenheit. Grease a bundt pan and set aside. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, salt, allspice, and Chinese Five Spice. In a large bowl, beat together butter and sugar. Beat in squash puree. Beat in eggs, one at a time. Beat in vanilla. Beat in dry ingredients in thirds, then transfer to bundt pan, ensuring the batter is evenly spread. Bake 30-35 minutes, until a tester comes out clean, with moist crumbles. Let cool 15-20 minutes before turning out onto a rack. Cool completely before frosting.

Beat together cream cheese and butter. Beat in vanilla and honey. Beat in up to 1 1/2 cups confectioner’s sugar, adding it in half cups until the frosting is smooth, but with some texture. Stir in walnuts. Frost cake and serve. Meow.


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