Squash cake with cranberries - country living
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Granulated sugar |
| 2½ | cup | Unsifted all-purpose flour |
| 2 | teaspoons | Baking powder |
| ¼ | teaspoon | Salt |
| 1½ | cup | Confectioners' sugar |
| 1 | cup | (2 sticks) butter, softened |
| 4 | Large eggs | |
| ½ | teaspoon | Vanilla extract |
| ¼ | teaspoon | Almond extract |
| 2 | cups | Grated butternut or other winter squash |
| 1 | cup | Fresh or frozen cranberries |
| Additional confectioners' sugar (opt.) | ||
Directions
1. Grease a 10-inch Bundt pan or tube pan. Sprinkle granulated sugar to coat inside of greased pan; set aside. In medium-size bowl or on piece of waxed paper, combine flour, baking powder, and salt.
2. In large bowl, with electric mixer, beat confectioners' sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and almond extracts.
3. Heat oven to 350'F. Slowly beat flour mixture into butter mixture until batter is smooth. Fold squash and cranberries into batter; spoon batter into prepared pan. 4. Bake cake 50 to 55 minutes or until cake tester inserted in center of cake comes out clean.
5. Cool cake in pan on wire rack 10 minutes. Turn cake out onto wire rack and cool completely. Transfer cake to serving plate and sprinkle cake with some confectioners' sugar, if desired. Cut into slices to serve.
Country Living/Nov/90 Scanned & fixed by DP & GG