Summer Squash Cake
By
Win Spicer
@debaylady
1
This is an experiment that was a success! We think this cake tastes better the next day!
Ingredients
- 3
- medium yellow squash, steamed, drained, and mashed
- 1 3/4 c
- sugar
- 2/3 c
- vegetable oil
- 3
- large eggs, room temperature
- 2 c
- all purpose flour
- 1 tsp
- baking powder
- 3/4 tsp
- baking soda
- 1/2 tsp
- salt
- 1 1/4 tsp
- ground cinnamon
- 3/4 tsp
- nutmeg
- 1/4 tsp
- allspice, ground
- 1 1/2 tsp
- fresh grated orange rind
- 1 (8 oz.) can(s)
- crushed pineapple, drained
- 3/4 c
- pecans or walnuts, chopped
- 3/4 c
- shredded coconut
- 1 tsp
- pure vanilla extract
- 1 tsp
- orange extract
- 1 c
- sifted confectioner's sugar
- 1/8 tsp
- ground cinnamon
- 1-2 Tbsp
- hot water
GLAZE:
How to Make Summer Squash Cake
- 1In a large mixing bowl, combine sugar and vegetable oil. Beat on medium speed until blended well. Add eggs and mix together.
- 2In medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice. Add to egg mixture and beat on medium speed until blended well.
- 3Stir in drained squash and pineapple, orange rind, coconut, nuts, vanilla and orange extracts. Blend well.
- 4Spoon into greased and floured 10 inch bundt pan. Bake in a preheated 350 degree oven for 55-60 minutes. Test for doneness with a toothpick.
- 5Cool in pan on a wire rack 8-10 minutes. Remove from pan and place on serving plate. Prick top with toothpick and drizzle glaze over warm cake.
- 6Glaze directions: In small bowl, whisk confectionery's sugar and ground cinnamon. Slowly stir in 1-2 tablespoons hot water until desired consistency. Drizzle over warm cake.
