SQUASH CAKE RECIPES
SQUASH CAKE RECIPE - FOOD.COM
Make and share this Squash Cake recipe from Food.com.
Total Time 1 hours 25 minutes
Prep Time 25 minutes
Cook Time 1 hours
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- At low speed, beat the squash, eggs, sugar and oil.
- In another bowl, beat flour, cinnamon, salt, baking soda and baking powder.
- Gradually mix together.
- When mixed, add raisins and walnuts.
- Put in tube pan.
- Bake at 350°F degrees for 1 hour.
Nutrition Facts : Calories 836.2, FatContent 48.8, SaturatedFatContent 6.6, CholesterolContent 105.8, SodiumContent 734.8, CarbohydrateContent 93.8, FiberContent 3, SugarContent 53.4, ProteinContent 10.1
BUTTERNUT SQUASH CAKE RECIPE - BETTYCROCKER.COM
Similar in flavor and texture to pumpkin, butternut squash works well in this moist cake, studded with nuts.
Provided by Betty Crocker Kitchens
Total Time 2 hours 0 minutes
Prep Time 20 minutes
Yield 15
Number Of Ingredients 19
Steps:
- Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
- In large bowl, beat 3/4 cup butter and the granulated sugar with electric mixer on medium speed until light and fluffy. Beat in eggs until fluffy. Beat in baking powder, baking soda, salt, ginger, cinnamon and nutmeg. Add flour alternately with buttermilk, scraping side of bowl. Beat 1 minute. Stir in squash and 1/2 cup walnuts. Spread in pan.
- Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely.
- In medium bowl, beat 1/2 cup butter and the cream cheese with electric mixer on medium speed until light and fluffy. Add powdered sugar, 2 tablespoons milk and the maple flavor. Beat until smooth and creamy, adding additional milk if needed. Frost cake. Sprinkle with 1/2 cup walnuts. Cover and refrigerate.
Nutrition Facts : Calories 530 , CarbohydrateContent 72 g, CholesterolContent 90 mg, FatContent 4 1/2 , FiberContent 1 g, ProteinContent 6 g, SaturatedFatContent 12 g, ServingSize 1 Serving, SodiumContent 320 mg, SugarContent 53 g, TransFatContent 1/2 g
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