Winter Squash-Spice Bundt Cake |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
|
Ingredients:
1 (1 1/2-pound) 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 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.
|
|