Is anyone else a complete sucker for spice cake? With coffee, tea, milk, or brandy – it’s always a winner. I love how simple the batter is, and how much roasted, steamed, baked, boiled, or microwaved leftover winter squash one can work into the batter to a sweet and moist effect. Make some winter squash spice cake this weekend or file this one away for the winter to come, when an extra squash – like these butternuts – may find its way into your fridge.

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Each week, the Friday Food Files are deliciously brought to you by Molly Watson. For more on Molly and her delicious recipes, you can visit her in one of many wonderful places:
Writer: mollywatsonwrites.com
Blogger: thedinnerfiles.com
Recipe Wizard: localfoods.about.com
Radio Girl: eatthatradio.wordpress.com
tweeter: twitter.com/mollywatson
teacher: mediabistro.com/courses/cache/instr404.as

[ Photos courtesy of Molly Watson. ]