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