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Spiced Butternut Squash Bundt Cake with Maple Glaze
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Spiced Butternut Squash Bundt Cake
- 6 oz canola oil, plus extra to grease
- 8 oz butternut squash, peeled, diced (½ in.)
- 2 large eggs
- 6 oz sugar
- 6 oz brown sugar
- 1 tsp salt
- 1 tsp Chinese five spice powder
- 1 tsp baking soda
- 8 oz all-purpose flour
- 8 oz confectioners sugar
- 1 ½ oz maple syrup
- 1 oz whole milk
- 3 oz unsalted butter
- 1 pinch salt
- per 1 portion
- 1920 kJ / 459 kcal
- 3 g
- 66 g
- 21 g
- Saturated fat
- 5 g
- 1 g
- 257 mg
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