Summer Squash Orange Cake
From The Victory Garden Cookbook by Marian Morash, here’s a dessert recipe using squash that is fairly quick and yummy. Maybe this will bring the kids around to eating their veggies! The recipe is made in a 10-inch tube or bundt pan.
Ingredients:
3 cups flour
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
¼ teaspoon ground cloves
1 cup softened unsalted butter
1¾ cups packed dark brown sugar
2 teaspoon grated orange rind
4 eggs
⅓ cup orange juice
1½ cups grated squash (yellow or green zucchini, makes no difference)
Procedure:
- Sift the dry ingredients together. Cream the butter, sugar, and orange rind. Beat in the eggs. Slowly beat in the dry ingredients alternately with the orange juice.
- Allow grated squash to drain for a few minutes, lightly “wring” them, and then stir into the batter. Pour into a greased and floured 10-inch tube pan and bake in a preheated 350 degree oven for 50-60 minutes. You can frost it or sprinkle it with powdered sugar.
Note: When using grated squash or zucchini in baked recipes, it is best to allow them to drain. Because they contain a lot of water, by lightly salting (or even exposing the flesh to air), you can press out some of the moisture and prevent an overly soggy batter.
