Prepare angel food cake as directed. Slice, brush with olive oil and grill lightly.
Toss berries with balsamic vinegar and place on top of cake slice.
Optional: a dollop of whip topping, drizzle of balsamic vinegar and a mint leaf
Pour the vinegar into a small saucepan and place over medium heat. When vinegar heats to a boil, reduce heat to a simmer and reduce vinegar by half – 1-2 minutes. Combine the honey, lemon juice and vanilla in a small bowl. Whisk in warm vinegar.
Preheat oven to 350 degrees F. Grease and flour a 10 cup Bundt pan or 12x18 inch pan. Sift together the flour, baking powder, baking soda, salt, ginger and cinnamon. Set aside. In a large bowl combine sugar and oil. Blend in vanilla and butternut squash or pumpkin, the beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 12x18 inch pan.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
While the cake is baking, whisk together all the ingredients for the glaze until smooth and lump free. Allow the cake to cool for 15 minutes and then invert it on to a serving plate. While the cake is still warm, drizzle the glaze over the cake evenly. Serve at room temperature.
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores.
