Bourbon Squash Cake
By
Kellie Parker
@Luv2mixitup
6
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.
The Test Kitchen
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