Butternut Squash Olive Oil Cake with Clementine Glaze – Winner Announced

Can you believe it’s Week 4 of the California Olive Ranch and Bob’s Red Mill Healthy New Year Challenge?  It has been really fun for me to be a part of this fantastic challenge.  Here’s a recap of the past 3 weeks.

Week 1 – Baked Orange Hard Wheat & Olive Oil Donuts

Week 3 – Pear and Bacon Quinoa Pizza

And here we are…Week 4.  So far we’ve had a great meal using California Olive Ranch and Bob’s Red Mill products and now it’s time for some dessert.  Today I bring you….(drumroll please)

Week 4 – Butternut Squash Olive Oil Cake with Clementine Glaze

This cake uses Whole Wheat Pastry Flour and Olive Oil and it is spectacular.  Do you want to lick the screen?  I sure do.  So what do you say?  Would you like to win a sack of Bob’s Red Mill Whole Wheat Pastry Flour and California Olive Ranch Olive Oil?  Sure you do.  This is the final week to enter…so don’t delay.  I really need a job as a television announcer.  :)  Good luck and HEY…thanks for entering!

The Winner for Week 4 of the Healthy New Years Challenge with Bob’s Red Mill and California Olive Ranch is……
CONNIE BOLICK LEE!!  
Connie Bolick Lee· 5 days ago

Connie – Please email me your address so we can get your goodies in the mail pronto!!  Congrats and thank you to everyone for entering!  This has been a fun 4 weeks!

How to Enter 

  • Find this weeks secret word on California Olive Ranch Facebook page.  Use the word in a sentence in the comments section below.
  • Open to US Addresses Only
  • Giveaway runs from Tuesday January 24, 2012 to Monday January 30, 2012 at 9:00 PM PST.
  • Winner will be chosen via random.org

Additional Entries: For extra entries do any or all of the below and then come back here and leave a comment for each: 

  • Follow Bob’s Red Mill on Twitter
  • Follow California Olive Ranch on Twitter
  • Follow Virtual Potluck on Twitter
  • Tweet about the contest: “Last Week to Enter to Win @Bobs_Red_Mill & @CA_EVOO products from @FarmgirlGourmet & #VirtualPotluck: http://su.pr/18HEpW“  Comment again, letting me know you’ve done so, by providing the link to your tweet.

More Blogs, More Ways to Win:Get additional entries in each week’s giveaways by visiting our host blog Groovy Foody and finding other participating VP bloggers sites to comment on.  You have 12 chances to win great products! 

CA Olive Ranch would also like to offer readers a 10% discount by entering coupon code ‘BLOGFRIENDS’ upon checkout at our online store.

Butternut Squash Olive Oil Cake with Clementine Glaze

Ingredients
1 3/4 cups Whole Wheat Pastry Flour
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves

1 cup butternut squash puree (from a small roasted butternut squash)
2 large eggs
1/2 cup olive oil
1 cup white sugar
1/2 cup brown sugar
Glaze
2 1/4 cups confectioners sugar (powdered sugar)
1/4 cup water or fat free milk
1 tablespoon clementine rind, grated
1/4 + 2 tablespoons clementine juice
Directions
1 Preheat oven to 350 degrees F.  Spray a baking pan or bundt liberally with cooking spray.  Set aside.
2 In a medium bowl whisk together the flour, baking powder, salt, cinnamon, nutmeg and cloves until light and well incorporated.  Set aside.
3 In the bowl of an electric mixer with the paddle attachment, add the squash puree, eggs and oil and mix well to combine.  Add the sugars and mix to incorporate.  Add the spiced flour mixture and mix until the dry ingredients are wet, don’t over mix.  Pour batter into prepared baking pan.  Bake 40-50 minutes.  Test doneness with a toothpick.  Allow to cool for 10-15 minutes on a wire rack before inverting to cool completely.
Glaze
1 Add all glaze ingredients together in a small bowl and whisk to combine.  Drizzle over the cooled cake and serve.

Written by

Heather is the author of the food blog Farmgirl Gourmet. An avid home cook, amateur photographer and organic gardener. She lives in Spokane County, Washington where she develops family friendly recipes from her 100 year old kitchen.

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