Prep 25 mins
Cook 45 mins
Although this cake doesn't rise much, it is very moist. From Southern Living.
Make and share this Winter Squash Spice Bundt Cake recipe from Food.com.
- 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)
- 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.
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!).
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.
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.