Squash Cake - cooking recipe

Ingredients

1/2 lb. yellow squash, sliced (about 3 medium size squash)
1 3/4 c. sugar
2/3 c. vegetable oil
3 eggs
2 c. all-purpose flour
1 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tsp. grated orange rind
1 (8 oz.) can unsweetened crushed pineapple, drained
3/4 c. chopped pecans
1/2 c. shredded coconut
1 tsp. vanilla extract
Glaze (recipe follows)

Preparation

Cook squash, covered, in a small amount of boiling water for 15 minutes, or until tender.
Drain.
Mash and drain again.
Set aside 1 cup squash.
Combine sugar and oil in a mixing bowl; beat at medium speed of an electric mixer until well blended.
Add eggs; beat until well blended.
Combine flour, baking powder, soda, salt, cinnamon and nutmeg; blend well.
Add to egg mixture. Stir in squash, orange rind, pineapple, pecans, coconut and vanilla; blend well.
Spoon into a greased and floured 10-inch Bundt pan.
Bake at 350\u00b0 for 55 minutes to 1 hour.
Let cake cool in pan for 10 minutes; remove from pan.
Let cool completely on a wire rack.
Place on serving plate.
Spoon Glaze over top of cake. Yields one 10-inch cake.