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Winter Squash Cake

Source of Recipe

A Midwest Gardener's Cookbook


List of Ingredients

3/4 cup butter
1 1/2 cups sugar
1/2 cup molasses
3 eggs
1 1/2 cups baked squash pulp
3 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
3/4 teaspoon baking soda
3/4 teaspoon cinnamon
3/4 teaspoon ginger
3/4 teaspoon nutmeg
3/4 cup milk
1/2 cup chopped walnuts or pecans


Recipe

Cream together butter and sugar until creamy. Add molasses, eggs and baked squash pulp. Mix until smooth. Sift together dry ingredients. Set aside 1/2 cup. Add dry ingredients alternately with milk to squash mixture. Beat until smooth. Stir together reserved flour and nuts and blend in. Pour batter into well greased and floured bundt pan. Bake at 350ºF for 45-50 minutes or until toothpick comes out clean. Do not underbake. Let cool upright in pan on wire rack for 20 minutes, then invert onto serving plate.