We’ve been on a bit of a squash kick lately, but it’s hard not to when there is so much good winter squash from the garden just waiting to be used up. Adding in pumpkin or another variety of squash helps give this cake the perfect amount of moisture. Try it for a special occasion, or just for no reason at all!

For this recipe you may use cooked acorn, buttercup, butternut, delicate, hubbard, or whatever!

Oven 350°F
Serves 12

4 eggs, beaten
1 ¾ cups sugar
1 cup vegetable oil
1 ¾ cups mashed, cooked winter squash or pumpkin
2 cups unbleached white flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
½ tsp. nutmeg

Beat together eggs, sugar, oil and squash. Sift together the dry ingredients and mix well into the squash mixture. Spread into a buttered 9” x 13” baking pan and bake at 350°F for 25-30 minutes or until a toothpick comes out clean. This cake is wonderful with a white frosting sprinkled with chopped walnuts.