3 Reviews

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!).

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nthnrbl December 31, 2009

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.

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Demandy November 23, 2006

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.

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*Pixie* October 25, 2006
Winter Squash Spice Bundt Cake