Butternut spice cake

Name: Butternut spice cake
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 10
Ingredients: 200 g Président Butter Unsalted, softened; 150 g plain flour; 2 tsp mixed spice; 1 tsp baking powder; ½ tsp bicarbonate of soda; ½ tsp fine sea salt; 150 g light brown soft sugar; 2 medium free range eggs; 150 g butternut squash, grated

This is just the cake you need in your life. Sprinkle chopped toasted pecans (or other nuts) over the maple and soft cheese topping for extra crunch.

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Serves10
CourseCake
Prepare25 mins
Cook50 mins
Total time1 hr 15 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

200g Président Butter Unsalted, softened
150g plain flour
2 tsp mixed spice
1 tsp baking powder
½ tsp bicarbonate of soda
½ tsp fine sea salt
150g light brown soft sugar
2 medium free range eggs
150g butternut squash, grated

Topping

50g Président Butter Unsalted, softened
25g icing sugar
100g full-fat soft cheese (such as Philadelphia)
4 tbsp maple syrup

Preheat the oven to 180ºC, gas mark 4. Use a little of the butter to grease a 900g loaf tin, then line the base with a strip of baking parchment. In a bowl, combine the flour, mixed spice, baking powder, bicarbonate of soda and salt, then set aside.
In a large bowl, use an electric hand mixer to beat the butter and sugar for 2 minutes until light and fluffy. Beat in the eggs, one at a time. On the lowest speed, beat in the flour mixture until combined. Fold through the squash, then tip into the cake tin. Bake for 45-50 minutes until the cake has risen and a skewer inserted into the centre comes out clean. Allow to cool completely in the tin.
For the topping, in a large bowl, use an electric hand mixer with clean beaters to beat the butter and icing sugar for 1 minute, until light and combined. Beat in the soft cheese, then 2 tbsp maple syrup and a pinch of salt. Remove the cake from the tin, swirl the topping over it, then drizzle with the remaining 2 tbsp maple syrup.

Cook’s tip

Leftovers, Butternut squash

Cube and roast the remaining squash, then toss into warm, main-course salads or blend into hearty soups or risotto. Its sweet, nutty flavour pairs well with blue cheese, pecans, chilli and rosemary or thyme.

Typical values per serving when made using specific products in recipe