Prep Time:15 minutes
Cook Time:50 minutes
Carrot cake has become so “yesterday”. Introducing butternut instead of carrot gives this loaf a fresh new take. It is so spicy and delicious, everyone will be back for seconds.
Ingredients(Makes 2 loaves)
500 g pack butternut cubes
3 large eggs
375 ml caramel brown sugar
250 ml sunflower oil
5 ml mixed spice
30 g candied citrus rind
100g plain unsalted almonds, coarsely chopped
5 ml almond essence
500 g self raising flour
1 tub cream cheese (150g)
200 g icing sugar
30 g brick margarine, at room temperature
Preheat the oven to 180ºC. Grease 2 large non stick loaf pans or one large ring pan.
Using the grater blade fitted in a food processor, push the cubes continuously down the chute, onto the spinning blade.
In a 3 litre mixing bowl, beat the eggs,sugar and oil together until foamy.
Measure all the remaining ingredients directly onto this mixture, including the grated butternut. Blend together gently but thoroughly.
Pour this mixture into the prepared pan/s and bake for 50 minutes until well risen and browned.
Turn out onto a cooling rack after 5 minutes. When the cake is completely cooled, combine the topping ingredients and spread over the cake.
Hints and Tips
Use this mixture for a batch of muffins. Reduce the baking time to 20 minutes.
Peel, de-pip and grate two butternuts instead of using the prepared chunks. It should generously fill 4 x 250 ml measuring cups or equate to 500g.
Using a hot knife to spread the topping will give a smooth finish if that is the look you want.