Olive Oil & Spiced Butternut Squash Bundt Cake w/ Bourbon Vanilla Glaze

1 1/2cups white sugar
1 cup delicate EVOO such as manzanillo or arbequina
1 teaspoon bourbon vanilla extract
4 eggs
2 cups cooked, pureed butternut squash or canned pumpkin
1 cup all-purpose flour
1 cup whole wheat flour
3 tsp baking powder
2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground ginger
1 cup chopped walnuts (optional)

For the glaze:
2 cups powdered sugar
1/4 cup heavy cream
1 tsp bourbon
2 tsp vanilla extract
1/2 teaspoon ground cinnamon
1/4 tsp salt

Preheat oven to 350°
Grease &flour 10 cup bundt pan or12 x 18 inch pan.  Sift dry ingredients. Set aside. In large bowl combine sugar & oil. Blend in vanilla & squash or pumpkin. Beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts.  Spread batter into prepared pan.

Bake in the preheated oven for 30 minutes, or until a toothpick inserted into center of cake comes out clean. While cake is baking, whisk together glaze ingredients until smooth. Allow cake to cool for 15 minutes & invert onto serving plate. While the cake is still warm, drizzle with glaze.

Serve at room temperature.