Bourbon Squash Cake
By
Kellie Parker
@Luv2mixitup
6
I was kind of surprised to see this in my grandmother's recipe box a while back. It had lots of little stars around the outside she had put on it. I decided to try it out myself... it was sooo moist. I decided to post this in honor of my Grandma Helen.
Blue Ribbon Recipe
Move over pumpkin, there's a new squash in town. Acorn squash makes this cake super tender and moist. Baked perfectly even, it's slightly golden outside and tender inside. It just melts in your mouth. Simple old-fashioned ingredients create a wonderful treat. The bourbon gives a very slight flavor (but it's not harsh) and is a nice complement to the cinnamon. Powdered sugar makes the presentation beautiful and adds a touch of sweetness.
Note: We roasted the acorn squash for about 40 minutes in a 350 degree pre-heated oven. We stored it in the fridge in a sealed container until we were ready to bake the cake. 
Ingredients
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2 call-purpose flour
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2 tspbaking powder
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1 tspbaking soda
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1 tspsalt
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2 tspcinnamon
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1 1/2 csugar
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1 cvegetable oil
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4 largeeggs
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1 3/4 cmashed, cooked acorn squash
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1/4 cbourbon
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·confectioners' sugar for dusting
How to Make Bourbon Squash Cake
- Preheat oven 350 degrees. Coat bundt pan with cooking spray.
- Small bowl stir together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large bowl stir together sugar, oil, eggs, and squash until blended.
- Beat in flour mixture until moistened.
- Beat in bourbon.
- Pour batter into pan.
- Bake until toothpick comes out clean, 45 to 50 minutes.
- Let cool in pan 15 minutes.
- Run a knife around edges. Turn out onto a rack.
- Then dust with confectioners' sugar... Enjoy!
