Betsy’s No Garlic Autumn Harvest Butternut Squash Pear Cake

By Betsy Vail 10/19/19

Ingredients:

• 1 c olive oil
• 3 eggs
• 2 c sugar
• 2½ c flour
• 2 tsp baking soda
• 1 tsp salt
• 2 tsp cinnamon
• ½ tsp nutmeg
• 2 tsp vanilla
• 1 c butternut squash, grated (or spiralized and chopped)
• 1 c pears, crushed
• 1 c raisins (optional)
• 1 c nuts, chopped (optional)

Directions:

1. In a large bowl, whisk together the oil, eggs, and sugar.
2. Stir in the remaining ingredients.
3. Pour the mixture into a greased and floured 13 x 9 baking dish. Note: you can use other size baking dishes, but the cooking time will vary.
4. Bake at 350 F for 45 – 50 minutes, or until an inserted toothpick or knife comes out clean.
5. Cool thoroughly, then sprinkle with powdered sugar or frost with cream cheese frosting.
6. Enjoy this moist, delicious cake! One piece will not be enough!

Creative Consideration:

I like to use leaves or doilies to make beautiful shadow patterns in the powdered sugar.

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