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    You are in: Home / Recipes / Winter Squash Spice Bundt Cake Recipe
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    Winter Squash Spice Bundt Cake

    Winter Squash Spice Bundt Cake. Photo by Chef #1335865

    1/5 Photos of Winter Squash Spice Bundt Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    25 mins

    45 mins

    LMillerRN's Note:

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

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 2
      Bake at 375° for 35 to 45 minutes or until tender; cool slightly.
    3. 3
      Scoop out and mash pulp; discard shells.
    4. 4
      Toss together 1/4 cup flour and raisins. Set aside.
    5. 5
      Combine remaining 2 1/2 cups flour, cinnamon, nutmeg, and cloves; set aside.
    6. 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. 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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    Ratings & Reviews:

    • on December 31, 2009

      55

      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!).

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 23, 2006

      I liked the flavor of this cake but it only rose halfway and was quite rubbery. I just realized I forgot the vegetable oil! That would do it. Thanks for the inspiration, LMillerRN! It was a fun and easy way to use my squash for Thanksgiving. I topped it with Maple Cinnamon Glaze, #185680.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 25, 2006

      55

      Wow, this is great, what a wonderful fall dessert. I used three eggs since I don't buy egg substitute and ended up substituting finely chopped dried apricots for the raisins (finally got those things out of the cupboard!) I drizzled it with Cinnamon Bun Icing (with extra added cinnamon). Thanks for posting this, it's really delicious. By the way, if you don't care about the seeds, microwaving a whole acorn squash on high for about 8-9 minutes cooks it perfectly, just cut in half (much easier after it's cooked!), discard seeds and scoop out the pulp.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Winter Squash Spice Bundt Cake

    Serving Size: 1 (117 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 236.8
     
    Calories from Fat 36
    15%
    Total Fat 4.0 g
    6%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 291.4 mg
    12%
    Total Carbohydrate 48.1 g
    16%
    Dietary Fiber 1.7 g
    7%
    Sugars 24.2 g
    96%
    Protein 3.7 g
    7%

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