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
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3medium yellow squash, steamed, drained, and mashed
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1 3/4 csugar
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2/3 cvegetable oil
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3large eggs, room temperature
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2 call purpose flour
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1 tspbaking powder
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3/4 tspbaking soda
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1/2 tspsalt
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1 1/4 tspground cinnamon
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3/4 tspnutmeg
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1/4 tspallspice, ground
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1 1/2 tspfresh grated orange rind
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1 (8 oz.) can(s)crushed pineapple, drained
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3/4 cpecans or walnuts, chopped
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3/4 cshredded coconut
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1 tsppure vanilla extract
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1 tsporange extract
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GLAZE:
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1 csifted confectioner's sugar
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1/8 tspground cinnamon
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1-2 Tbsphot water
How to Make Summer Squash Cake
- In a large mixing bowl, combine sugar and vegetable oil. Beat on medium speed until blended well. Add eggs and mix together.
- In 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.
- Stir in drained squash and pineapple, orange rind, coconut, nuts, vanilla and orange extracts. Blend well.
- Spoon 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.
- Cool 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.
- Glaze 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.
