Futsu Squash Cake - It's October!!!





1 medium           Black Futsu Squash (halved and seeded) a small pie pumpkin could be substituted

2 cups                Sugar

1 cup                  Vegetable Oil

1 3/4 cups          Cake Flour

4                        Fresh Eggs

1 tsp                   Vanilla Extract

2 tsp                   Ground Cinnamon

1 tsp                   Ginger Powder

1/2 tsp                Nutmeg Powder

1/4 tsp                Ground Cloves

1/2 tsp                Salt

2 tbsp                 Powdered Sugar

Place Squash hole side down in a roasting dish or non-stick pan and add enough water to bring level to 1/2 inch.  Place in oven and roast Squash in oven at 375F for 40 minutes.  Remove from oven and allow to cool.  Remove squash pulp and puree.

In a separate bowl, combine sugar, vegetable oil, and eggs and mix well. Sift dry ingredients into a separate bowl; stir into oil mixture, beating well. Stir in squash puree. 

Pour batter into two greased and floured 9-inch cake pans (my pans are shaped like a pumpkin). Bake at 350° for 35 to 40 minutes. Turn out onto racks to cool.  Sprinkle Powdered Sugar over cakes.