Buttermilk Cake with Spiced Vanilla Icing

Ingredients

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

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