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Winter Squash-Spice Bundt Cake

Yield 16 servings

Ingredients

  • 1 (1 1/2-pound) acorn squash
  • 2 3/4 cups self-rising flour, divided
  • 1 cup raisins
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 1/2 cups sugar
  • 1/2 cup egg substitute
  • 1/2 cup applesauce
  • 1/4 cup vegetable oil
  • Vegetable cooking spray
  • Powdered sugar (optional)

Nutrition Information

  • calories 227
  • fat 3.9 g
  • cholesterol 0.0 mg
  • sodium 287 mg

How to Make It

  1. Cut squash in half; discard seeds and membrane. Place squash halves, cut sides down, in an 11- x 7-inch baking dish. Add water to a depth of 1/4 inch.

  2. Bake at 375° for 35 to 45 minutes or until tender; cool slightly.

  3. Scoop out and mash pulp; discard shells.

  4. Toss together 1/4 cup flour and raisins. Set aside.

  5. Combine remaining 2 1/2 cups flour, cinnamon, nutmeg, and cloves; set aside.

  6. Combine squash pulp, sugar, and next 3 ingredients; stir in flour mixture until blended. Stir in raisins. Pour into a 12-cup Bundt pan coated with vegetable cooking spray.

  7. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan, and cool completely. Sprinkle with powdered sugar, if desired.