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Squash Cake

Fresh.n.Natural's picture
Ingredients
  Dried yeast 1 Tablespoon (1 Cake)
  Sweet cider 1⁄4 Cup (4 tbs) (Lukewarm)
  Summer squash 1 Cup (16 tbs), finely grated (Raw)
  Molasses 1⁄2 Cup (8 tbs)
  Oil 1⁄2 Cup (8 tbs)
  Egg 1 , beaten
  Buttermilk 1⁄3 Cup (5.33 tbs)
  Cornmeal 1 Cup (16 tbs)
  Whole wheat flour 1 Cup (16 tbs)
  Mixed spices 1 Tablespoon, ground (Nutmeg, Cinnamon, Clove, Mace, Allspice, Ginger)
  Nutritional yeast 3 Tablespoon
  Seedless raisins 1⁄4 Cup (4 tbs)
Directions

Soften cake or dried yeast in cider.
Blend squash, molasses, oil, egg and buttermilk.
Blend with yeast mixture.
Stir in rest of ingredients.
Turn into oiled 8- x 12-inch pan.
Set in warm place for 20 minutes to rise slightly.
Bake at 350° F. for 30 to 40 minutes.
Cut into squares to serve.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Servings: 
12

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 245 Calories from Fat 96

% Daily Value*

Total Fat 11 g16.7%

Saturated Fat 1.5 g7.5%

Trans Fat 0 g

Cholesterol 17.6 mg5.9%

Sodium 19 mg0.8%

Total Carbohydrates 35 g11.6%

Dietary Fiber 3.5 g14%

Sugars 10.9 g

Protein 4 g8.8%

Vitamin A 0.9% Vitamin C 3.8%

Calcium 4.1% Iron 11.5%

*Based on a 2000 Calorie diet

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Squash Cake Recipe