Butternut Pecan Loaf Cake
INGREDIENTS
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2 cups cooked, mashed and cooled butternut squash (1 squash)
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1 3/4 cups sugar
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3 tablespoons maple syrup
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2/3 cup buttermilk
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2/3 cup mild vegetable oil (I use mild olive oil)
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4 eggs (at room temperature)
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1 teaspoon vanilla
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3 1/2 cups all purpose (plain) flour
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2 teaspoons baking soda
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1/2 teaspoon baking powder
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1/2 teaspoon salt
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1 generous teaspoon ground cinnamon
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1 teaspoon ginger
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1/4 teaspoon ground nutmeg
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1 cup pecans, roughly chopped
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For the glaze
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1 cup confectioner's sugar (icing sugar)
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4 to 5 tablespoons maple syrup (you may need slightly more or less)
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2 tablespoons crystallised ginger, chopped (optional)
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