Prep 25 mins
Cook 1 hr
This is a good recipe. We have it for breakfast or for a snack.
- 1 (14 ounce) can squash
- 4 eggs
- 1 3⁄4 cups sugar
- 1 1⁄2 cups oil
- 3 cups flour
- 1 1⁄2 teaspoons cinnamon
- 1 teaspoon salt
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 3⁄4 cup raisins
- 1⁄2 cup walnuts
- At low speed, beat the squash, eggs, sugar and oil.
- In another bowl, beat flour, cinnamon, salt, baking soda and baking powder.
- Gradually mix together.
- When mixed, add raisins and walnuts.
- Put in tube pan.
- Bake at 350°F degrees for 1 hour.
I pureed 2 butternut squash's and doubled the recipe because of it. I wanted to make a healthy breakfast muffin for my husband who leaves early in the morning. So I did everything according to directions except I baked them in as a muffin for 30 min. They came out perfect, and my husband loves them. Thanks for the recipe Sheila!
Besides tasting great,its healthy too!Very easy to make, my kids helped me make it for their dad,the honey sugar was so pretty on top,my kids and husband ate it up!
Moist, delicious & relatively healthy cake. I reduced sugar to 1.25 cups and it was still plenty sweet without frosting. Thanks for the tips on using fresh squash. I, too, used 3 cups of fresh squash instead of canned.