Winter Squash Spice Bundt Cake

READY IN: 1hr 10mins
Recipe by LMillerRN

Although this cake doesn't rise much, it is very moist. From Southern Living.

Top Review by nthnrbl

This turned out really well. I used what I had: buttercup squash, 1c wheat flour, 1c AP flour, .75c bread flour, 3T baking powder, and 1.5t salt for the flour; 1.25c sugar; 1 raw apple pureed; rectangular glass dish for the bundt pan; dried cranberries instead of raisins. My only problem was that the cranberries were still dusted with the white flour after baking. If I use cranberries again, I'll skip step 4. I drizzled with Maple Cinnamon Glaze (thanks Panthur!).

Ingredients Nutrition

Directions

  1. Cut squash in half; discard seeds and membrane. Place squash halves, cut sides down, in an 11- x 7-inch baking dish. Add water to a depth of 1/4 inch.
  2. Bake at 375° for 35 to 45 minutes or until tender; cool slightly.
  3. Scoop out and mash pulp; discard shells.
  4. Toss together 1/4 cup flour and raisins. Set aside.
  5. Combine remaining 2 1/2 cups flour, cinnamon, nutmeg, and cloves; set aside.
  6. Combine squash pulp, sugar, and next 3 ingredients; stir in flour mixture until blended. Stir in raisins. Pour into a 12-cup Bundt pan coated with vegetable cooking spray.
  7. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan, and cool completely. Sprinkle with powdered sugar, if desired.

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