ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Caribbean Spice Cake

Photo: Jean Allsopp
Yield Makes 8 to 12 servings


  • 2 large butternut squash, cut in half lengthwise
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground white pepper
  • 1/2 cup plus 2 tablespoons butter, softened
  • 1 1/2 cups firmly packed light brown sugar
  • 2 large eggs
  • 1/2 cup tamarind nectar
  • Mango Compote with Cilantro-Mint Syrup
  • 1 cup plain yogurt
  • 1/2 cup powdered sugar

How to Make It

  1. Preheat oven to 400°. Scoop out squash seeds; discard or reserve for another use. Place squash, cut-side down, on a baking sheet coated with cooking spray. Bake 40 minutes or until squash is tender. When cool enough to handle, scoop out pulp. Process squash pulp in a food processor until smooth. Turn oven down to 375°. Coat a 13- x 9-inch baking pan with cooking spray, and line with parchment paper.

  2. Combine flour and next 7 ingredients in a medium bowl. In a large bowl, beat butter and brown sugar at medium speed with an electric mixer until creamy. Add eggs; beat 1 minute. Add tamarind nectar and 1 1/3 cups butternut squash puree; beat until smooth. Add flour mixture, beating until combined. Pour batter into prepared pan, and bake at 375° for 30 minutes or until a wooden pick inserted in center comes out clean.

  3. While cake is baking, prepare Mango Compote. Beat yogurt and powdered sugar with an electric mixer until creamy.

  4. Cut cake into squares. Cut each square into two triangles, and top with yogurt sauce. Serve with Mango Compote with Cilantro-Mint Syrup.