Summer Squash Spice Cake from The Victory Garden Cookbook

My sister Penelope is seen holding the very pretty, moist, and delicious birthday cake she made for my husband this summer.  The recipe was taken from the Victory Garden Cookbook authored by Marian Morash, 1982 edition. Edible flowers were used for decoration. Very whimsical. Tres fey.

Ingredients for the cake:

• 1 1/2 cups flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1 1/2 tsp. cinnamon The 
• 1/2 tsp. nutmeg
• 1/4 tsp. ground cloves
• 1/4 tsp. ground ginger
• 1/2 tsp. salt
• 2 eggs
• 1 cup packed dark brown sugar
• 2/3 cup vegetable oil
• 2 tsp. vanilla extract
• 1 1/2 cups grated summer squash

Ingredients for the Icing:

• 1/2 cup of melted butter
• 3.5 cups of sifted icing sugar
• a couple of tablespoons of oat milk (or any orther kind of milk)
• tablespoon vanilla extract

Methods:

Sift together the dry ingredients. Beat the eggs, sugar, oil and vanilla together.

Beat in the dry ingredients. Stir in the grated squash. Pour into a greased  8 x 8 inch pan. Bake in a pre-heated 350 degree oven for 45 minutes.

When the cake is cooled, mix together the ingredients for the icing and spread evenly over the surface of the cake.

Notes from Penelope: I used medium brown sugar, grapeseed oil, and peeled and seeded a yellow zucchini before grating it. I used parchment paper to line the pan.