Butternut Squash Bundt Nut Cake 

2 Cups Butternut Squash Puree

4 Large Eggs

1 Cup Sugar

½ Cup Brown Sugar

1 Cup Light Olive Oil

3 Tsp. Cinnamon

1 Tsp. Nutmeg

½ Tsp. Ginger

½ Tsp. Cloves

½ Tsp. Salt

1 Tsp. Baking Soda

2 Tsp. Baking Powder

2 Cups Flour

1 Tsp. Pure Vanilla

½ Cup Chopped Walnuts

Generously butter and flour Bundt pan. Bake for about 50-60 minutes or until cake tests done when a knife inserted in cake comes out clean. Cool in pan for 10-minutes. Great breakfast cake. Recipes and Photos- Copyright 2008 Virginia Wright