Squash Cake with Cranberries 2 teaspoons of sugar 2 1/2 cups of flour 2 teaspoons of baking powder 1/4 teaspoon of salt 1 1/2 cup of powdered sugar 1 cup of butter 4 large eggs 1/2 teaspoon of vanilla extract 1/4 teaspoon of almond extract 2 cups of grated butternut or other winter squash 1 cup of fresh or frozen cranberries Grease a 10 inch Bundt pan or tube pan. Sprinkle sugar to coat inside of greased pan; set aside. In medium bowl mix flour, baking soda, and salt. In large bowl with electric mixer, beat powdered sugar, and butter until fluffy; add eggs one at a time beating well after each addition. Beat in vanilla and almond extracts. Heat oven to 350ºF. Slowly beat in flour mix until batter is smooth. Fold in squash and cranberries; spoon batter into pan. Bake cake 50-55 minutes or until cake tester comes out clean. Cool cake in pan 10 minutes; turn cake out onto wire rack and cool completely. Transfer cake to serving plate and sprinkle with additional powdered sugar if desired.
May the spirit of Christmas bring you peace, "From my home to yours"~ MerryChristmas~ Angelique~ --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
