This recipe should be a secret. Apple cider mills, the ones that also make yummy donuts to go with their cider, would probably prefer I keep this recipe to myself; because this cake tastes just like cider mill doughnuts. Better then their doughnuts because it contains no refined sugar and is not deep fried.

  • 1/3 cup butter, melted/cooled
  • 1/3 c oil
  • 1/4 cup maple syrup
  • 1/2 cup honey
  • 3 eggs
  • 2 tablespoons Greek yogurt, or ordinary yogurt, strained for 30 minutes
  • 1 cup steamed and pureed butternut squash (canned pumpkin or squash is a fine substitute)
  • 1 ¾ cups unbleached cake flour
  • 1 ½ tsp baking soda
  • 1 vanilla
  • 1/2 tsp ginger
  • 1 tsp cardamom
  • 1/2 tsp cinnamon
  • 1 pinch of white pepper
  • 1 pinch salt

Preheat oven to 350º and line a buttered 9 inch cake pan with parchment paper.
Sift together all of the dry ingredients.
Beat melted butter, oil, honey, and maple syrup until well combined.
Add eggs one at a time, and beat well.
Fold in yogurt and butternut squash puree.
Gently fold wet and dry ingredients together.
Pour into the prepared cake pan
Bake 40-45 minutes or until a toothpick comes out clean.

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