Squash Cake

Name: Squash Cake
Ingredients: 1/2 lb. yellow squash, sliced (about 3 medium size squash); 1 3/4 c. sugar; 2/3 c. vegetable oil; 3 eggs; 2 c. all-purpose flour; 1 tsp. baking powder; 3/4 tsp. baking soda; 1/2 tsp. salt; 1 tsp. ground cinnamon; 1/2 tsp. ground nutmeg; 1 tsp. grated orange rind; 1 (8 oz.) can unsweetened crushed pineapple, drained; 3/4 c. chopped pecans; 1/2 c. shredded coconut; 1 tsp. vanilla extract; Glaze (recipe follows)

16 ingredients

14 steps

Ingredients

1/2 lb. yellow squash, sliced (about 3 medium size squash)
1 3/4 c. sugar
2/3 c. vegetable oil
3 eggs
2 c. all-purpose flour
1 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tsp. grated orange rind
1 (8 oz.) can unsweetened crushed pineapple, drained
3/4 c. chopped pecans
1/2 c. shredded coconut
1 tsp. vanilla extract
Glaze (recipe follows)

Directions

1

Cook squash, covered, in a small amount of boiling water for 15 minutes, or until tender.
2

Drain.
3

Mash and drain again.
4

Set aside 1 cup squash.
5

Combine sugar and oil in a mixing bowl; beat at medium speed of an electric mixer until well blended.
6

Add eggs; beat until well blended.
7

Combine flour, baking powder, soda, salt, cinnamon and nutmeg; blend well.
8

Add to egg mixture. Stir in squash, orange rind, pineapple, pecans, coconut and vanilla; blend well.
9

Spoon into a greased and floured 10-inch Bundt pan.
10

Bake at 350° for 55 minutes to 1 hour.
11

Let cake cool in pan for 10 minutes; remove from pan.
12

Let cool completely on a wire rack.
13

Place on serving plate.
14

Spoon Glaze over top of cake. Yields one 10-inch cake.