buttermilk cake with spiced vanilla icing

This is the buttermilk cake I have been making for dinner parties recently. It's delicious, easy, and a little unexpected with the buttermilk and butternut squash. I organized the ingredients into the groups you will need to prepare this recipe.

For the cake 10 cup bundt pan 1T unsalted butter, softened 1/4 cup unbleached all-purpose flour 4 oz (1/2 cup) unsalted butter, softened 1 1/2 cups granulated sugar 1/2 cup canola oil 2 large eggs 1 Tbs distilled white vinegar 2 tsp pure vanilla extract 13 1/2 oz (3 cups) unbleached all-purpose flour 1 tsp baking soda 1 tsp table salt 1/2 tsp ground ginger 1/4 tsp freshly grated nutmeg 3/4 cup buttermilk 2 1/4 cups peeled and grated butternut squash (about 8 oz)

For the icing and garnish 9 oz (2 1/4 cups) confectioners' sugar 3 Tbs buttermilk; more as needed 1 tsp pure vanilla extract 1/4 tsp freshly grated nutmeg 1/4 tsp table salt 1/4 cup finely chopped crystallized ginger

Make the cake

• Position a rack in the center of the oven and heat the oven to 325. Butter and flour a 10 cup bundt pan, tap out excess flour
  
• Using a hand mixer or a stand mixer with a paddle attachment beat the butter and sugar on medium speed in a large bowl until well combined, about 1 minute
  
• Add the oil and beat until combined, about 15 seconds
  
• Add the eggs one at a time, mixing well on low speed
  
• Add the vinegar and vanilla and mix until just combined
  
• Add half the flour and the baking soda, salt, ginger and nutmeg, mixing on low speed until just combined
  
• Add half the buttermilk and mix until just combined
  
• Add the remainder of the flour and buttermilk, mixing until combined
  
• Stir the squash into the batter
  
• Transfer the batter into your prepared bundt pan and smooth the top with a rubber spatula
  
• Bake the cake until a tester comes out clean, about 1 hour
  
• Remove from the oven and cool the cake in the pan for 30 minutes
  
• Carefully invert the cake onto a wire rack. You want to do this while the cake is still slightly warm to minimize sticking.
  
• When the cake is completely cool transfer to a serving plate
  

Make the icing

• In a medium bowl using a whisk or hand mixer on low speed blend the sugar, buttermilk, vanilla, nutmeg and salt until smooth
  
• Continue mixing and add more buttermilk a few drops a time until the icing is still quite thick but pourable
  
• Pour the icing back and forth over the cake in thick ribbons, or drizzle using a spatula
  
• Sprinkle with crystallized ginger
  
• Let the iced cake sit at room temperature for about 45 minutes before serving