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Butternut Squash Gingersnap Cake

Courtney Rich
  • 121 minutes
  • Serves 1

INGREDIENTS

3 cups

Butternut squash

2/3 cup

Candied ginger

1 1/2 tsp

Ginger, ground

6

Egg, large

1/3 cup

Maple syrup, pure

1/2 cup

Molasses

4 cups

All-purpose flour

2 tsp

Baking powder

2 tsp

Baking soda

3/4 cup

Brown sugar, packed

3 3/16 cups

Cake flour

1 2/3 tbsp

Cinnamon, ground

1 tsp

Cloves, ground

1 1/2 cups

Granulated sugar

1 tsp

Maple extract

1 tsp

Nutmeg

7 cups

Powdered sugar

2 tsp

Salt

1 pinch

Salt

1 1/4 cups

Sugar

2 tsp

Vanilla extract, pure

1 cup

Vegetable oil

2 cups

Pecans

3 1/2 cups

Butter, unsalted

4 oz

Cream cheese