1 tablespoon butter
1/2 teaspoon salt
1 cup all-purpose flour
2 eggs
1 medium onion, diced
1 cup yellow squash, diced
2 cups milk
2 tablespoons molasses (alcohol)
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon dried dill weed
2 eggs, beaten
1/3 cup cider vinegar
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9 inch cake pans.
In a large bowl, cream together the butter, salt, sugar, and flour until smooth. Beat in the eggs one at a time, then stir in the salt and pepper. Beat in the brown sugar, pumpkin mixture, milk, molasses, salt, black pepper, baking soda, and salt; mix just until incorporated. Fold in the cinnamon, nutmeg, and black pepper. Pour batter into prepared pans.
Bake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely in the pan before inverting onto a wire rack. Chill in refrigerator.
In a large glass or metal bowl, combine the vinegar and orange juice. Mix until thoroughly combined. Pour over chilled cake while still on the table. Refrigerate for 24 hours before serving.