Buttermilk Cake with Spiced Vanilla Icing

Buttermilk Cake with Spiced Vanilla Icing
Photo by Quentin Bacon

Ingredients

  • ¼ tsp. freshly grated nutmeg
  • ½ tsp. ground ginger
  • ¼ tsp. freshly grated nutmeg
  • 9 oz. (2-¼ cups) confectioners’ sugar
  • 2 large eggs
  • 1 tsp. baking soda
  • 2-¼ cups peeled and grated butternut squash (about 8 oz.)
  • + 12 more ingredients
    • 13-½ oz. (3 cups) unbleached all-purpose flour; more for the pan
    • ¼ cup finely chopped crystallized ginger
    • 1 tsp. pure vanilla extract
    • 3 Tbs. buttermilk; more as needed
    • ¾ cup buttermilk
    • ½ cup canola oil
    • 1 Tbs. distilled white vinegar
    • 4 oz. (½ cup) unsalted butter, softened; more for the pan
    • ¼ tsp. table salt
    • 1-½ cups granulated sugar
    • 2 tsp. pure vanilla extract
    • 1 tsp. table salt

Position a rack in the center of the oven and heat the oven to 325°F. Butter and flour a 10-cup Bundt pan; tap out excess flour. In a large bowl with a hand mixer or in a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until well combined, about 1 minute...

View full recipe at Fine Cooking

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