Ingredients for Golden Harvest Cake
1 cup (2 sticks) butter, softened
2 large eggs
2 cups cooked butternut or delicata squash, pureed
2 cups finely diced raw apple
2 cups unsifted all-purpose flour
2-1/2 tsp. baking soda
2-1/2 tsp. baking powder
1 tablespoon ground cinnamon
1 tsp. salt
1 cup raisins
1 cup chopped pecans

Ingredients for Pecan Praline Frosting
1 cup dark brown sugar
1/2 cup heavy cream
1/2 cup butter
1 tablespoon vanilla extract
3 cups confectioners' sugar
2 cups coarsely chopped pecans plus 1 cup pecan halves for garnish, if desired

DIRECTIONS

1. Preheat oven to 350F. Butter and flour three 9-inch round cake pans

2. To make Golden Harvest Cake: Cream butter and sugar until light and fluffy. Add eggs, and beat 2 minutes. Add pureed squash and apple, and mix thoroughly.

3. Mix flour, baking soda, baking powder, cinnamon and salt in separate bowl. Sift together, and add to butter mixture in 4 separate batches. Fold in raisins and one cup chopped pecans.

4. Bake cake 55 minutes, or until toothpick inserted in center comes out clean. Remove from oven and cool.

5. Meanwhile, to make Pecan Praline Frosting: Place brown sugar and heavy cream in saucepan and bring to a boil over medium heat. Reduce heat to low and cook 10 minutes. Remove from heat and add butter and vanilla. Set aside to cool down to warm but do not stir. Place frosting in bowl and beat in confectioners' sugar a little at a time until spreading consistency. Fold in chopped nuts, saving one cup pecan halves to place decoratively around top of cake.

6. Place bottom cake layer on plate and spread frosting on it letting frosting drizzle down sides of cake. Repeat with remaining two layers. Alternatively, frost each cake layer both sides and top. If frosting begins to harden, dip spatula into warm water to make frosting easier to spread.

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