We will be CLOSED Tuesday 10/12/21, sorry for any inconvenience. FREE SHIPPING on orders $100 or more.

CALL: (678) 795-2002

Yields8 Servings
 1 cup Whole Wheat Flour
 1 cup All-Purpose Flour
 3 tsp Baking Powder
 2 tsp Baking Soda
 ½ tsp Ground Ginger
 2 tsp Ground Cinnamon
 ½ tsp Fine Sea Salt
 1 ½ cups White Sugar
 1 cup VSOP Extra Virgin Olive Oil, such as arbequina, koroneiki, or sweet barnea
 1 tbsp VSOP Roasted Butternut Squash Seed Oil
 1 tsp Bourbon Vanilla Extract
 4 Eggs
 2 cups Butternut Squash, cooked & pureed, or canned pumpkin
 1 cup Chopped Walnuts, optional
 2 cups Powdered Sugar
 ¼ cup Heavy Cream
 1 tsp Bourbon
 2 tsp Vanilla Extract
 ½ tsp Ground Cinnamon
 ¼ tsp Salt
1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 cup bundt pan or12 x 18 inch pan. Sift together the flour, baking powder, baking soda, salt, ginger and cinnamon. Set aside.

2

In a large bowl combine sugar and oils. Blend in vanilla and butternut squash or pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 12x18 inch pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.

3

While the cake is baking, whisk together all the ingredients for the glaze until smooth and lump free. Allow the cake to cool for 15 minutes and then invert it on to a serving plate. While the cake is still warm, drizzle the glaze over the cake evenly. Serve at room temperature.

Ingredients

 1 cup Whole Wheat Flour
 1 cup All-Purpose Flour
 3 tsp Baking Powder
 2 tsp Baking Soda
 ½ tsp Ground Ginger
 2 tsp Ground Cinnamon
 ½ tsp Fine Sea Salt
 1 ½ cups White Sugar
 1 cup VSOP Extra Virgin Olive Oil, such as arbequina, koroneiki, or sweet barnea
 1 tbsp VSOP Roasted Butternut Squash Seed Oil
 1 tsp Bourbon Vanilla Extract
 4 Eggs
 2 cups Butternut Squash, cooked & pureed, or canned pumpkin
 1 cup Chopped Walnuts, optional
 2 cups Powdered Sugar
 ¼ cup Heavy Cream
 1 tsp Bourbon
 2 tsp Vanilla Extract
 ½ tsp Ground Cinnamon
 ¼ tsp Salt

Directions

1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 cup bundt pan or12 x 18 inch pan. Sift together the flour, baking powder, baking soda, salt, ginger and cinnamon. Set aside.

2

In a large bowl combine sugar and oils. Blend in vanilla and butternut squash or pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 12x18 inch pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.

3

While the cake is baking, whisk together all the ingredients for the glaze until smooth and lump free. Allow the cake to cool for 15 minutes and then invert it on to a serving plate. While the cake is still warm, drizzle the glaze over the cake evenly. Serve at room temperature.

Spiced Butternut Squash Bundt Cake With Bourbon Vanilla Glaze