THE RECIPE

Hubbard Squash Apple Cake

serving size: 8 large slices, 16 slivers

prep time:  1 hour 30 minutes, (including squash roasting/applesauce prep)

baking time: 45 minutes-55 minutes

Preheat oven to 350 degrees.  Grease and lightly flour two cake pans.  I prefer 7"x2".  It makes a higher, cuter cake; very tea-party.

*Cut Hubbard squash into manageable roasting slices, no more than an inch thick.  Cover slices with extra virgin olive oil and roast in a 400 degree oven until tender, about 40 minutes.  Slice off rind. Cut into cubes. Mash.

**For applesauce, you can buy an all-natural no-sugar-added version, or you can make your own simply by simmering down 3-4 medium/large cooking apples (peeled, cored, cubed), 3 cinnamon sticks, 1 tsp maple syrup and 1/4 cup (possibly more) water to prevent sticking.  Cook on medium heat until soft.  Coarsely mash.

1 2/3 cup unbleached flour, pre-sifted before measuring

1/3 cup buckwheat flour, pre-sifted before measuring

1 cup raw or turbinado sugar

1 tsp salt

2 tsp cinnamon, heaping

1/2 tsp ground clove, heaping

1/2 tsp ground nutmeg, heaping

2 tsp baking soda

3 tbsp apple cider vinegar

1/2 cup melted butter

2 eggs

1 cup roasted Hubbard squash*, mashed

1 cup applesauce** (If not making your own, make sure it's thick and chunky and ALL NATURAL. Add 2 teaspoons of maple syrup to the store-bought, if desired.)

Sift all dry ingredients together ,except sugar, and set aside.  Set aside.  In a large bowl, cream sugar, butter and eggs.  Add dry ingredients to creamed mixture, alternating with the squash/apple mixture.  When thoroughly blended, add vinegar and thoroughly blend again.  Turn into greased and floured cake pans.  Bake at 350 degrees for 45 minutes, or until a toothpick inserted in the center of the cake comes out clean.  Cool on bakers' racks.  Remove from pans.  Finish with Maple Buttered-Rum Glaze.

Maple Buttered-Rum Glaze

serving size:  glazes one delicious cake

prep time/cooking time: 10 minutes

cooling time:  15 minutes

1/4 cup butter

1/2 cup maple syrup

3 tbsp dark rum

In small saucepan, bring butter and maple syrup to a boil.  Immediately remove from heat and add rum.  Blend to even consistency.  Keep in cool place for 15 minutes, stirring occasionally.  When glazing, slowly drizzle a generous amount over first cake layer, making sure that it soaks into the cake.  Stack second layer on top of first layer and again drizzle most of the remaining glaze over finished cake.  Reserve excess glaze in a small bowl beside the cake, for those who can't get enough of this outrageous icing.  A dainty spoon is a nice touch.  I would not leave straws within reach however!