Winter Squash Spice Bundt Cake

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

• Ready In: 1 hr 10 mins
• Serves: 16

Ingredients

• 1 (1 1/2lb)  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

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.