Japanese Squash Cake Recipes
SUMMER SQUASH POUND CAKE
This golden brown, tender pound cake is the perfect treat to make when you have an abundance of summer squash in your garden. It's not overly sweet, so it appeals to everyone. -Lisa Brockwell, Necedah, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, beat butter and sugar until crumbly. Add eggs, 1 at a time, beating well after each addition. Beat in lemon juice and extract. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating after each addition just until combined. Stir in squash., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely. Combine glaze ingredients; pour over cake.
Nutrition Facts : Calories 310 calories, Fat 11g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 213mg sodium, Carbohydrate 50g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
SQUASH CAKE
Make and share this Squash Cake recipe from Food.com.
Provided by sheila
Categories Breads
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- At low speed, beat the squash, eggs, sugar and oil.
- In another bowl, beat flour, cinnamon, salt, baking soda and baking powder.
- Gradually mix together.
- When mixed, add raisins and walnuts.
- Put in tube pan.
- Bake at 350°F degrees for 1 hour.
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