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!).
- 1 (1 1/2 lb) acorn squash
- 2 3⁄4 cups self-rising flour, divided
- 1 cup raisins
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1⁄2 teaspoon ground cloves
- 1 1⁄2 cups sugar
- 1⁄2 cup egg substitute
- 1⁄2 cup applesauce
- 1⁄4 cup vegetable oil
- vegetable oil cooking spray
- powdered sugar (optional)
Directions See How It's Made
- 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.
- Bake at 375° for 35 to 45 minutes or until tender; cool slightly.
- Scoop out and mash pulp; discard shells.
- Toss together 1/4 cup flour and raisins. Set aside.
- Combine remaining 2 1/2 cups flour, cinnamon, nutmeg, and cloves; set aside.
- 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.
- 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.