Butternut Squash Cake

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I received 2 butternut squashes instead of one (by mistake) in my online shopping delivery this week, so instead of boring the family with squash-filled savoury dishes every day, I thought I'd try baking with squash, in a carrot-cake type recipe. Miss Kahonie wasn't too keen on the idea though. 
"Vegetables should not be in cakes" she protested.
"But squash is a fruit not a vegetable, so you'll love this" I sneakily replied "...and it'll count towards your 5-a-days!".

• 200g/8oz peeled and grated butternut squash
• 100g/4oz butter/marg
• 100g/4oz soft brown sugar
• 150g/6oz SR flour
• 2 medium eggs, beaten
• 100g/4oz mixed dried fruit (I used chopped glacé cherries, raisins and sultanas)
• 1 heaped tsp baking powder
• ½ tsp cinnamon

Pre-heat oven to 170C/160C Fan/Gas 3
Cream the butter and sugar.
Add all of the remaining ingredients except the dried fruits and mix well.
Fold in the dried fruits.
Spoon the mixture into a greased and lined baking tin (approx 18-20cm/7-8" sqaure).
Bake for 30-40 mins until firm to the touch.

Allow to cool in the tin for 5-10 minutes, before turning out and cutting into squares.
Serve warm (with custard or ice cream) or cold.

Suitable for freezing.

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