Butternut squash and cranberry cake
Portions:
50Preparation Time:
Cooking Time:
Ingredients
- 1 bag (2 kg) Arctic Gardens Butternut Squash
- Three 540 ml cans Arctic Gardens White Beans
- 15 Whole eggs
- 2½ cups (575 g) Brown sugar
- 1¼ cup (310 ml) Canola oil
- 2½ tsp. (5 g) Ground nutmeg
- 2½ tsp. (5 g) Ground cinnamon
- 1 tsp. (2 g) Ground cloves
- 12 cups (1.6 kg) All-purpose flour
- 5 tbsp. (55 g) Baking powder
- 1½ cup (250 g) Dried cranberries
Preparation
- Preheat oven to 375°F (190°C).
- Spread butternut squash cubes on a baking sheet and cook for 20 minutes. Let cool.
- Drain, rinse, and puree white beans.
- Whip eggs and sugar together in a mixing bowl. Incorporate oil, butternut squash, and bean puree, then mix until smooth.
- In another bowl, mix spices, flour, and baking powder.
- Add dry ingredients to wet ingredients, being careful not to overmix. Add cranberries.
- Oil muffin tray and pour 90 g of batter into each mold.
- Place tray on center rack in oven and cook 20 minutes or until a toothpick inserted into the center of muffins comes out dry.
- Drizzle with light lemon icing (see recipe).
