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Butternut Squash Fruit Cake and Whipped Cream

A moist vegetarian fruit cake using roasted butternut squash purée, rum-soaked dried fruits, and warming spices, served with whipped cream.

BakingVegetarianDessertFruit CakeSquash
Estimated Nutrition
Calories
897.6
kcal / serving
7180.5 kcal total
Carbs
135.7g
per serving
1085.6 g total
Fat
37.3g
per serving
298.2 g total
Protein
11.1g
per serving
88.4 g total
Cook Time
180
minutes
Serves
8
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
400
g
Soft Brown Muscovado Sugar
1
tsp
Baking Powder
1
tsp
Bicarbonate Soda
200
g
Soft Brown Muscovado Sugar
for rum sauce
Dairy
225
g
Unsalted Butter
softened
4
piece
Egg
free-range
290
ml
Buttermilk
Fruits
55
g
Sultana
55
g
Dried Cherries
55
g
Dried Cranberries
55
g
Date
chopped
1
piece
Orange
grated rind
1
piece
Lemon
unwaxed, grated rind
GrainsCereals
400
g
Plain Flour
Liquids
55
ml
Dark Rum
2
piece
Orange Juice
juice only, for rum sauce
NutsSeeds
0.5
tbsp
Ground Cinnamon
0.5
tsp
Grated Nutmeg
1
tsp
Ground Ginger
0.5
tsp
Salt
110
g
Walnut
chopped
Vegetables
85
g
Butternut Squash
raw, grated
1
kg
Butternut Squash
for purée

Method

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