Just in time for the holidays, this sweet and delicious cake is sure to satisfy and delight the entire family and all of your guests.
For the cake:
2 cups (250g) cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 and 1/2 tsp cinnamon
2 teaspoons cardamom
1 cup (240ml) sunflower oil
4 large eggs
3/4 cup (200g) brown sugar
1/2 cup Colorado Hemp Honey Raw Relief (or Double Strength Raw Relief)
2 cups roasted squash or pumpkin purée (or one can pumpkin purée)
2 tsp vanilla extract
For the glaze:
1/2 cup yogurt
1/2 cup powdered sugar
1 tsp vanilla extract
Spray a bundt pan or 9” round cake pan with non-stick cooking spray.
Preheat oven to 350°F. Whisk dry ingredients together. Set aside. Whisk the oil, eggs, brown sugar, honey, squash or pumpkin purée, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and mix until completely combined. Pour batter into a prepared pan. Bake for 35-40 minutes. This is a moist cake, and might require longer. Bake until inserted toothpick comes out clean. Let cool and remove from pan. Top with yogurt and vanilla glaze. Cream cheese frosting would be more decadent and equally delicious!
