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1
Grease a 10-inch springform pan or 13x9x2-inch baking pan; set aside.
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2
Sift together flour, baking powder, baking soda, the first 1/2 teaspoon cinnamon and nutmeg; set aside.
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3
In a large mixer bowl beat butter for 30 seconds or till softened. Add sugar and vanilla; beat till combined. Add the eggs, one at a time, beating well after each addition.
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4
Stir together mashed, cooked squash and buttermilk. Add squash mixture and dry ingredients alternately to the egg mixture; mix well.
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5
Peel, core and chop enough of the apple to make 1 1/2 cups. Stir chopped apple, walnuts and 1/2 cup of the raisins into the batter. Spoon the batter into the prepared pan.
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6
Peel, core and thinly slice enough of the remaining apple to equal 1 cup.
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7
Combine 1/4 cup sugar and remaining 1/2 teaspoon cinnamon; toss with sliced apples. Arrange sliced apples on top of batter. Sprinkle with remaining 1/2 cup raisins.
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8
Bake in 325* oven for 1 to 1 1/4 hours for springform pan, 55 to 60 minutes for 13x9x2-inch pan or till cake tests done with a toothpick. Cool on rack for 10 minutes. If using springform pan, loosen sides of pan; cool on rack.
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9
Serve slightly warm or cool. Drizzle with Powdered Sugar Icing or sprinkle with powdered sugar. Makes 12-14 servings.
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10
Powdered Sugar Icing: Stir together 1 cup sifted powdered sugar and enough buttermilk to make drizzle consistency (add 1 tablespoon at a time till desired consistency).
