Bourbon in the cake, on the cake, and with the cake……perfect right? A simple recipe full of bourbon love from the beginning of the bite, all the way to end of the bite. The olive oil and butternut squash will make this cake extremely moist. A perfect way to enjoy a slice of this cake, with a shot of bourbon of course! Time to serve up a slice of Bourbon Butternut Squash Olive Oil Cake!
The cake recipe is a bit healthier. There is minimal sugar, and it does not include refined white sugar. This cake was sweet enough for me, but hubby said it could be a bit sweeter. He does love his desserts a wee bit sweeter than me. You could add another 1/2 cup of brown sugar, or use one cup white sugar instead of brown sugar. Also, almond milk was used instead of milk or cream.
For a two tier cake, just double the recipe.
1 hr, 30 Prep Time
35 minCook Time
2 hr, 5 Total Time
Preheat oven to 350 degrees F. Cut butternut squash in half, remove seeds, and roast for 1 to 1 1/2 hours. You need only one cup of mashed butternut squash for recipe.
Preheat oven to 350 degrees Fahrenheit. Spray 9 inch spring form pan with cooking spray.
In a medium bowl, mix together butternut squash, bourbon honey, eggs, almond milk, olive oil, and brown sugar.
In small bowl, mix together flour, baking powder, and salt.
Mix wet and dry ingredients together. Pour batter in greased pan, and bake for 35 to 40 minutes, depending on oven.
Poke several holes in top of cake, brush cake with bourbon, then brush cake liberally with bourbon and brown sugar mixture. Let cool.