Bourbon Butternut Squash Olive Oil Cake

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!

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.

Bourbon Butternut Squash Olive Oil Cake

For a two tier cake, just double the recipe.

Bourbon Butternut Squash Olive Oil Cake

I am a bourbon girl for sure!  Here are a few other recipes that include bourbon: Gingerbread Bundt Cake, Bourbon Bread Pudding, Irish Coffee Brownies, Cherry Bourbon Crumble Bars.

Bourbon Butternut Squash Olive Oil Cake

Yields 8

Bourbon Butternut Squash Olive Oil Cake

1 hr, 30 Prep Time

35 minCook Time

2 hr, 5 Total Time

Save Recipe

Ingredients

For Cake:
1 1/2 cups all purpose flour, sifted
2 tsp baking powder
1/2 tsp salt
1/4 cup Cloister Bourbon Honey
1 cup roasted butternut squash, mashed
3 eggs
1/2 cup almond milk
3/4 cup olive oil
1/2 cup organic brown sugar
For Glaze:
1/3 cup bourbon
3 Tbsp organic brown sugar

Instructions

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.

Enjoy!

http://www.cafeterrablog.com/2014/10/07/bourbon-butternut-squash-olive-oil-cake/

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  • Hotly Spiced

    What a lovely cake. I love the sound of the bourbon glaze as well. I’ve made cakes with olive oil and I’ve found it makes them lovely and moist xx

  • Tutti Dolci

    Bring on the bourbon ;). Love this cake!

  • You are a bourbon fan, ain’t you? This boozy cake looks super moist and delicious, Terra.

  • Boozy cakes are always fantastic, delicious recipe 😀

    Cheers
    Choc Chip Uru

  • kitchenriffs

    Bourbon is wonderful stuff! As is rye — love both of them. Great cake — thanks.

  • Mary Newell Pape

    Thank you so very much for posting this recipe! While I would have preferred to strictly follow the recipe, I couldn’t for two of us who have health concerns. I just made 2 different versions of your Bourbon Butternut Squash Olive Oil Cake and they’re both great! I made one for my sister-in-law who is allergic to wheat using King Arthur Gluten-Free Multi-Purpose Flour. I’ve never used Gluten-Free Flour, but this cake is delightful! I also made one for me with using Whole Wheat Flour and I substituted Splenda Brown Sugar Blend for the Brown Sugar and also mixed 2 Tbsp with 1/8 cup Bourbon to substitute for the Cloister Bourbon Honey because I have Type II Diabetes. It, too, is FABULOUS! I know your original cake must be absolutely incredible. Thank you again for this delicious recipe!

    • Hi Mary!

      I would love to share a picture of your cakes on my FB page if you have one? Thank you for sharing your changes. One thing that is important to me, is that my recipes are easy to be altered. I hope everyone enjoys your cakes! Love your substitute for the bourbon honey, great idea! Thank you again for sharing, it definitely made my day! Hugs, Terra

      • Guest

        This is the Gluten-Free Cake. I cut it in half and it is on a Christmas plate because it is for an early Birthday celebration for my twin brother and me. Our birthday is Christmas and we’ll be 65.

        • Mary Newell Pape

          The darker cake that is a single layer is the one made from Whole Wheat Flour and it is for my younger brother’s birthday celebration. He’ll be 60 on Nov. 5th.

  • I’m right there with you on the bourbon! I’ve olive oil cakes before but never one that has caught my interest until now. The color and texture of this cake screams “eat me” and a bourbon glaze? I’m in!

  • ajfulton

    Looks absolutely divine!! xo, Ann

  • Jamie

    Fabulous! I made something vaguely similar recently and everyone loved it but I must make this one now!