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Butternut, Applesauce & Date Cake is today's recipe from NYC Chef Dr. Delicious.
Chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Meats, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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2 cups (loosely packed) pitted dates
1 small butternut squash
2 cups sugar
1 1/2 cups vegetable oil
4 eggs
1 cup unsweetened applesauce
1 teaspoon vanilla extract
1 teaspoon finely minced lemon zest
3 2/3 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1/4 teaspoon ground ginger
1/2 cup finely chopped walnuts
Preheat the oven to 350 degrees. Generously grease two 9 inch loaf pans. Soak the dates in a bowl of very hot water for 5 minutes. Drain, halve lengthwise and set aside. Halve the squash lengthwise and scoop out and discard the seeds. Place on a baking sheet cut side down and bake for about 30 minutes, until soft. Let cool, then scoop the pulp into a food processor; puree until smooth. Measure 1 cup of the puree for the cake and save the remainder for another use. In a large bowl, beat the sugar, oil, eggs, squash puree, applesauce, vanilla and lemon zest with an electric mixer until well combined. In a medium bowl, sift the flour with the baking powder, baking soda, cinnamon and ginger. On low speed, gradually beat the dry ingredients just until blended. Stir in the dates and walnuts. Spoon the batter into the pans. Bake the cakes for 1 hour, or until golden brown and cake tester inserted in the center comes out clean. Transfer to a rack to cool.
Makes 2 - 9 inch loaves.
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