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Squash Cake

southern.chef's picture
  Yellow squash 1⁄2 Pound, sliced
  Sugar 1 3⁄4 Cup (28 tbs)
  Vegetable oil 2⁄3 Cup (10.67 tbs)
  Eggs 3
  All purpose flour 2 Cup (32 tbs)
  Baking powder 1 Teaspoon
  Baking soda 3⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground cinnamon 1 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  Grated orange rind 1 Teaspoon
  Canned unsweetened crushed pineapple 8 Ounce, drained (1 can)
  Chopped pecans 3⁄4 Cup (12 tbs)
  Shredded coconut 1⁄2 Cup (8 tbs)
  Vanilla extract 1 Teaspoon
  Glaze 1⁄2 Cup (8 tbs)

Cook squash, covered, in a small amount of boiling water 15 minutes or until tender, drain.
Mash and drain again.
Set aside 1 cup squash.
Combine sugar and oil in a mixing bowl, beat at medium speed of an electric mixer until well blended.
Add eggs; beat until well blended.
Combine flour, baking powder, soda, salt, cinnamon, and nutmeg; blend well.
Add to egg mixture.
Stir in squash, orange rind, pineapple, pecans, coconut, and vanilla, blend well.
Spoon into a greased and floured 10-inch Bundt pan.
Bake at 350° for 55 minutes to 1 hour.
Let cake cool in pan 10 minutes; remove from pan, and let cool completely on a wire rack.
Place on serving plate.
Spoon glaze over top of cake.

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