Cherry Squash Cake
1 c. red maraschino cherries, chopped
1/3 c. reserved cherry syrup
3 eggs
1 1/2 c. sugar
2 1/2 c. sifted-all purpose flour
4 T double acting baking powder
1 1/2 t. cinnamon
1 t. baking soda
1 t. salt
1 c. salad oil
2 c. peeled & grated raw acorn squash (1 medium)
1/2 c. finely chopped walnuts
confectioner's sugar
stemmed cherries for garnish
Heat oven to 350. Set aside chopped cherries & syrup. In large bowl, beat eggs. Add sugar & continue beating until well-mixed. Combine flour, baking powder, cinnamon,
baking soda & salt. Add to egg mixture alternately w/salad oil & reserved cherry syrup. Stir in chopped cherries, peeled & grated squash & walnuts. Mix well. Spoon into greased & floured 10 in. tube pan or 12 c. bundt pan. Bake 350 oven, 1 hr. & 10 min. Let stand in pan on wire rack for 10 min. Remove from pan & let cool completely. To serve, sprinkle w/confectioner's sugar and garnish w/ stemmed cherries.