Caribbean Spice Cake Recipe

Name: Caribbean Spice Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large butternut squash, cut in half lengthwise; 2 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon salt; 1/2 teaspoon baking soda; 2 teaspoons ground cinnamon; 2 teaspoons ground ginger; 1/2 teaspoon ground cloves; 1/2 teaspoon ground white pepper; 1/2 cup plus 2 tablespoons butter, softened; 1 1/2 cups firmly packed light brown sugar; 2 large eggs; 1/2 cup tamarind nectar; 1 cup plain yogurt; 1/2 cup powdered sugar

Servings: persons

2 large butternut squash, cut in half lengthwise
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground white pepper
1/2 cup plus 2 tablespoons butter, softened
1 1/2 cups firmly packed light brown sugar
2 large eggs
1/2 cup tamarind nectar
1 cup plain yogurt
1/2 cup powdered sugar

1
Preheat oven to 400u00b0. Scoop out squash seeds; discard or reserve for another use. Place squash, cut-side down, on a baking sheet coated with cooking spray. Bake 40 minutes or until squash is tender. When cool enough to handle, scoop out pulp. Process squash pulp in a food processor until smooth. Turn oven down to 375u00b0. Coat a 13- x 9-inch baking pan with cooking spray, and line with parchment paper.
2
Combine flour and next 7 ingredients in a medium bowl. In a large bowl, beat butter and brown sugar at medium speed with an electric mixer until creamy. Add eggs; beat 1 minute. Add tamarind nectar and 1 1/3 cups butternut squash puree; beat until smooth. Add flour mixture, beating until combined. Pour batter into prepared pan, and bake at 375u00b0 for 30 minutes or until a wooden pick inserted in center comes out clean.
3
While cake is baking, prepare Mango Compote. Beat yogurt and powdered sugar with an electric mixer until creamy.
4
Cut cake into squares. Cut each square into two triangles, and top with yogurt sauce. Serve with Mango Compote with Cilantro-Mint Syrup.

1270

kcal

Calories

Fat

149

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 large butternut squash, cut in half lengthwise, 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon salt, and more.

Yes, Caribbean Spice Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Caribbean Spice Cake

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