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Squash Cake With Cranberries – Country Living

Squash Cake With Cranberries - Country Living recipe image
This Vietnamese dessert features Granulated sugar 1/2 teaspoon Vanilla extract, Unsifted all-purpose flour 1/4 teaspoon Almond extract, Baking powder 2 c Grated butternut or other, Salt -winter squash, Confectioners' sugar 1 c Fresh or frozen cranberries. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 10
Calories: 1413.0
Dietary: Vegetarian
Description
This Vietnamese dessert features Granulated sugar 1/2 teaspoon Vanilla extract, Unsifted all-purpose flour 1/4 teaspoon Almond extract, Baking powder 2 c Grated butternut or other, Salt -winter squash, Confectioners' sugar 1 c Fresh or frozen cranberries. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 2 teaspoons Granulated sugar
  • 1/2 teaspoons Vanilla extract
  • 2 1/2 cups Unsifted all-purpose flour
  • 1/4 teaspoons Almond extract
  • 2 teaspoons Baking powder
  • 2 cups Grated butternut or other
  • 1/4 teaspoons Salt -winter squash
  • 1 1/2 cups Confectioners' sugar
  • 1 cups Fresh or frozen cranberries
  • 1 cups (2 sticks) butter, softened Additional confectioners'
  • 4 large Eggs -sugar (opt.)
Directions
  1. 1
    Grease a 10-inch Bundt pan or tube pan.
  2. 2
    Sprinkle granulated sugar to coat inside of greased pan; set aside.
  3. 3
    In medium-size bowl or on piece of waxed paper, combine flour, baking powder, and salt.
  4. 4
    In large bowl, with electric mixer, beat confectioners' sugar and butter until light and fluffy.
  5. 5
    Add eggs, one at a time, beating well after each addition.
  6. 6
    Beat in vanilla and almond extracts.
  7. 7
    Heat oven to 350'F.
  8. 8
    Slowly beat flour mixture into butter mixture until batter is smooth.
  9. 9
    Fold squash and cranberries into batter; spoon batter into prepared pan.
  10. 10
    Bake cake 50 to 55 minutes or until cake tester inserted in center of cake comes out clean.
  11. 11
    Cool cake in pan on wire rack 10 minutes.
  12. 12
    Turn cake out onto wire rack and cool completely.
  13. 13
    Transfer cake to serving plate and sprinkle cake with some confectioners' sugar, if desired.
  14. 14
    Cut into slices to serve.
  15. 15
    Country Living/Nov/90 Scanned & fixed by DP & GG

Nutrition Facts

Servings 10

Amount Per Serving
Calories 1413.0kcal
% Daily Value *
Total Fat 55.6g86%
Saturated Fat 32.5g163%
Cholesterol 315.5mg106%
Sodium 2020.5mg85%
Total Carbohydrate 207.8g70%
Dietary Fiber 4.1g17%
Sugars 93.6g
Protein 22.0g44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: additional, allpurpose, almond, baking, butter, butternut, cake, confectioners, country, cranberries, dessert, eggs, extract, flour, fresh, frozen, granulated, grated, living, opt
Read it online: https://www.chefs-mate.com/recipe/squash-cake-with-cranberries-country-living/