Sunday, December 14

Squash Spice Cake

This is a great not too sweet cake. We eat it for snacks or breakfast. I like to put dried cranberries in it instead of the raisins, but today I was out.

Spicy Squash Cake

2 c granulated sugar*
1 c brown sugar*
4 eggs, beaten
1 c vegetable oil*
2 c squash, cooked, strained
2 c flour*
2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp gr cloves
1 tsp nutmeg
3/4 c raisins (optional)

In a large mixing bowl, blend sugars, eggs and oil. Beat in squash. In a separate bowl combine dry ingredients and stir into liquid mixture. Stir in raisins. Pour batter into a greased 10-inch tube pan. Bake 50-60 minutes in a 350 F oven.

*I've always made this with a combination of sucanat and turbinado. I use 1 c turbinado and 1/2 c sucanat. It's the right sweetness for us this way. I've used butter instead of oil, too, but it doesn't have the same crumb. And I've substituted all whole wheat flour or part whole wheat or all-purpose flour.

1 comment:

Kathy said...

Thanks for the recipe! I may have to take one to the Open House!