“
Photo by Dorothye Bush
“Our commitment to buying locally, not only ensures that produce and fruits are fresh, usually from field/farm to table, but makes a positive impact on small business owners and farmers. Buying locally also supports food workers (producers, processors and distributors) who add to our local community sustainability and success. This project also provided an opportunity for our team members to bond while shopping, testing/tasting, baking the final recipe, and serving this cake to members of our organization (Silver Spring Maryland Chapter of The Links, Inc.) during our February chapter meeting.”
– Winter Winner, Dorothye Bush
Here is the winning recipe from our Winter Eat Local Challenge:
Sweet Sensations (Butternut Squash, Apple and Turnip Rum Cake)
INGREDIENTS:
For baked fruits and vegetables:
One-half cup of butternut squash, cubed
One-half cup of granny Smith apples peeled, cored and cubed
One small turnip, peeled and cubed
One-half cup of brown sugar
3 tablespoons butter, melted
2 tablespoons of rum
1 teaspoon cinnamon
For Cake:
1 package yellow cake mix
4 eggs
1 package instant vanilla pudding mix
½ cup of rum
1 teaspoon cinnamon
1/2 cup canola oil
½ cup cold water
For Glaze:
1 ½ stick butter
¼ cup water
1 ½ cup sugar
¾ cups Rum
1 teaspoon cinnamon
6 tablespoons of cream of coconut
DIRECTIONS
Preheat oven to 400 degrees. Place all ingredients cubed squash, turnip and apples in baking dish. Add 2 tablespoons water and roast uncovered, stirring occasionally for 20 minutes or until tender. Let cool.
Preheat oven to 350 degrees.
In a large mixing bowl, combine cake mix, pudding mix, eggs, oil, rum, and cinnamon. Beat on medium speed 2 minutes. Stir in drained mashed apple and squash mixture.
Spray tube/bundt pan with canola oil spray and powered sugar.
Place chopped pecans at the bottom of the tube pan and then sprinkle brown sugar over the pecans.
Bake in oven, 325 degrees for 50 – 60 minutes.
While cake has ten minutes to go, make the glaze:
Melt butter in sauce pan, Stir in water, sugar, rum and cream of coconut. Boil for 4 – 5 minutes, stirring constantly. Remove cake from oven and immediately drizzle 1/3 of glaze on the top of cake. Allow to sit 5 minutes. Invert the cake onto a serving plate. Prick surface 75 times with a fork (gently). Slowly drizzle remaining rum glaze all over the cake. If the remaining glaze is more than you like, use your judgment.
Let cool before serving.
Cake may be stored in a cake keeper or foil for several days.