Best Bourbon Squash Cake Recipes

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BUTTERNUT SQUASH AND BOURBON BISQUE



Butternut Squash and Bourbon Bisque image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 16

1 to 2 butternut squash (about 4 pounds total)
1 tablespoon extra virgin olive oil
1 cup diced onions
1 cup diced leeks
1/2 teaspoon ground cumin
2 tablespoons chopped fresh garlic
1 tablespoon chopped fresh ginger
2 tablespoons pure maple syrup
2 tablespoons soy sauce
1/4 cup bourbon
1/2 cup dry sherry
1/4 teaspoon grated nutmeg
5 cups chicken stock
3/4 cup evaporated skim milk
Salt and freshly ground pepper to taste
2 tablespoons cornstarch mixed with 2 tablespoons water

Steps:

  • Preheat oven to 375 degrees.
  • With a sharp knife, prick the squash in several places to allow steam to escape while it cooks
  • (otherwise it could burst). Place the squash in a baking dish lined with foil and roast for about 90 minutes, until the squash is soft when you push on it. Let cool for 30 minutes, so it=s easier to handle, then peel, seed, and remove strings. Cut the roasted squash into 1/2-inch pieces, or scoop meat out with a spoon.
  • In a heavy soup kettle, heat the olive oil and add the onions. Cook until light golden brown and add the leeks and cumin. Cook for 2 minutes and add the garlic and ginger. When the garlic is fragrant, add the maple syrup, soy sauce, bourbon, sherry and nutmeg. Add the squash and stock and bring to a boil. Lower the heat and cook gently for 15 minutes.
  • Using an immersion blender (or a regular blender), puree the soup until very smooth. Add the evaporated milk, salt, and pepper. Cook for 2 minutes; do not bring to a boil. Add the cornstarch mixture and stir until thickened, about 5 minutes. Serve in soup plates.
  • If you like, garnish this soup with garlic and Parmesan cheese croutons and a dollop of non fat sour cream.

BOURBON HONEY CAKE



Bourbon Honey Cake image

Provided by Ina Garten

Categories     dessert

Time 2h

Yield 12 to 16 servings

Number Of Ingredients 19

1 cup vegetable oil, plus extra for the pan
3 3/4 cups all-purpose flour, plus extra for the pan
1 1/2 cups granulated sugar
1 cup honey
1/2 cup light brown sugar, lightly packed
3 extra-large eggs, at room temperature
2 teaspoons grated orange zest (2 oranges)
1 teaspoon pure vanilla extract
1 tablespoon baking powder
1 teaspoon baking soda
4 teaspoons ground cinnamon
1 teaspoon kosher salt
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1 cup hot coffee
1/2 cup freshly squeezed orange juice (2 oranges)
1/4 cup good bourbon, such as Maker's Mark
1/2 cup blanched sliced almonds

Steps:

  • Preheat the oven to 350 degrees. Brush a 9-inch angel food cake pan with a nonremovable bottom with oil, line the bottom with parchment paper, then oil and flour the pan.
  • In the bowl of an electric mixer fitted with the paddle attachment, mix the oil, granulated sugar, honey, brown sugar, eggs, orange zest, and vanilla on medium speed for one minute. In another bowl, sift together the flour, baking powder, baking soda, cinnamon, salt, cloves, allspice, and ginger and blend. Combine the coffee, orange juice, and bourbon in a 2-cup glass measuring cup. With the mixer on low, alternately add the flour and liquid mixtures to the oil-sugar mixture in thirds, beginning and ending with flour, until combined. Scrape down the bowl with a rubber spatula. Don't worry; the batter will be very liquid!
  • Pour the batter into the prepared pan. Rap the pan 5 times on the counter to get rid of any bubbles in the batter. Sprinkle the top with the almonds. Bake in the center of the oven for 40 to 45 minutes, until a toothpick inserted into the center comes out clean. Cool completely, then remove from the pan and place almond side up on a flat serving plate. Serve at room temperature.

SUMMER SQUASH POUND CAKE



Summer Squash Pound Cake image

This golden brown, tender pound cake is the perfect treat to make when you have an abundance of summer squash in your garden. It's not overly sweet, so it appeals to everyone. -Lisa Brockwell, Necedah, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 14

1/2 cup butter, softened
1-1/4 cups sugar
2 large eggs, room temperature
1 teaspoon lemon juice
1/4 teaspoon almond extract
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream or plain Greek yogurt
2 cups shredded yellow summer squash
3/4 cup confectioners' sugar
2 to 3 teaspoons water
1-1/2 teaspoons lemon juice

Steps:

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, beat butter and sugar until crumbly. Add eggs, 1 at a time, beating well after each addition. Beat in lemon juice and extract. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating after each addition just until combined. Stir in squash., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely. Combine glaze ingredients; pour over cake.

Nutrition Facts : Calories 310 calories, Fat 11g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 213mg sodium, Carbohydrate 50g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.

BOURBON SQUASH CAKE



Bourbon Squash Cake image

Move over pumpkin, there's a new squash in town. Acorn squash makes this cake super tender and moist. Baked perfectly even, it's slightly golden outside and tender inside. It just melts in your mouth. Simple old-fashioned ingredients create a wonderful treat. The bourbon gives a very slight flavor (but it's not harsh) and is a...

Provided by Kellie Parker

Categories     Cakes

Time 1h10m

Number Of Ingredients 11

2 c all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 1/2 c sugar
1 c vegetable oil
4 large eggs
1 3/4 c mashed, cooked acorn squash
1/4 c bourbon
confectioners' sugar for dusting

Steps:

  • 1. Preheat oven 350 degrees. Coat bundt pan with cooking spray.
  • 2. Small bowl stir together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  • 3. In a large bowl stir together sugar, oil, eggs, and squash until blended.
  • 4. Beat in flour mixture until moistened.
  • 5. Beat in bourbon.
  • 6. Pour batter into pan.
  • 7. Bake until toothpick comes out clean, 45 to 50 minutes.
  • 8. Let cool in pan 15 minutes.
  • 9. Run a knife around edges. Turn out onto a rack.
  • 10. Then dust with confectioners' sugar... Enjoy!

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