rhoda_bruce
Almost Self-Reliant
Mawmaw Callais' Squash Cake Recipe
about 4 or 5 medium sized squash (color doesn't matter) deseeded and peeled
a can of evaporated milk
1 1/2 cup of white sugar
a kitchen spoon of flour (its probably anywhere from 1/2 cup to 2/3's cup)
1 tsp of baking soda
5 eggs
1 tsp vanilla
Preheat oven to 350.
Peel and remove mature seeds from whatever sqush you choose. Begin stewing them to soften. You should have about a quart of squash. (note....if you don't want a mess when mixing, you might want to pass the sqush thru a blender). Mix all ingredients and pour into a greased 9 X 13 inch pan. Bake for 45 minutes. It won't be a cake consistancy....more like a bread pudding consistancy.
My oldest used this recipe for 4H's sugar and seafood fair and won the highest award in the cake division. It is one of my families favorite dishes.
Last edited by rhoda_bruce (02/03/2013 8:04 pm)
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about 4 or 5 medium sized squash (color doesn't matter) deseeded and peeled
a can of evaporated milk
1 1/2 cup of white sugar
a kitchen spoon of flour (its probably anywhere from 1/2 cup to 2/3's cup)
1 tsp of baking soda
5 eggs
1 tsp vanilla
Preheat oven to 350.
Peel and remove mature seeds from whatever sqush you choose. Begin stewing them to soften. You should have about a quart of squash. (note....if you don't want a mess when mixing, you might want to pass the sqush thru a blender). Mix all ingredients and pour into a greased 9 X 13 inch pan. Bake for 45 minutes. It won't be a cake consistancy....more like a bread pudding consistancy.
My oldest used this recipe for 4H's sugar and seafood fair and won the highest award in the cake division. It is one of my families favorite dishes.
Last edited by rhoda_bruce (02/03/2013 8:04 pm)
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