2 ts Granulated sugar 1/2 ts Vanilla extract
2 1/2 c Unsifted all-purpose flour 1/4 ts Almond extract
2 ts Baking powder 2 c Grated butternut or other
1/4 ts Salt -winter squash
1 1/2 c Confectioners’ sugar 1 c Fresh or frozen cranberries
1 c (2 sticks) butter, softened Additional confectioners’
4 Large eggs -sugar (opt.)
1. Grease a 10-inch Bundt pan or tube pan. Sprinkle granulated sugar
to coat inside of greased pan; set aside. In medium-size bowl or on
piece of waxed paper, combine flour, baking powder, and salt.
2. In large bowl, with electric mixer, beat confectioners’ sugar and
butter until light and fluffy. Add eggs, one at a time, beating well
after each addition. Beat in vanilla and almond extracts.
3. Heat oven to 350’F. Slowly beat flour mixture into butter mixture
until batter is smooth. Fold squash and cranberries into batter;
spoon batter into prepared pan.
4. Bake cake 50 to 55 minutes or until cake tester inserted in center
of cake comes out clean.
5. Cool cake in pan on wire rack 10 minutes. Turn cake out onto wire
rack and cool completely. Transfer cake to serving plate and sprinkle
cake with some confectioners’ sugar, if desired. Cut into slices to
serve.
Country Living/Nov/90 Scanned & fixed by DP & GG
Yields
10 servings