Winter Squash Spice Bundt Cake – a delicious recipe with acorn squash, flour, raisins, ground cinnamon, ground nutmeg, ground cloves. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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 375u00b0 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 350u00b0 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.
806
kcal
Calories
19
g
Fat
148
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 (1 1/2 lb) acorn squash, 2 3/4 cups self-rising flour, divided, 1 cup raisins, 1 teaspoon ground cinnamon, and more.
Yes, Winter Squash Spice Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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