2 teaspoons of sugar 2 1/2 cups of flour 2 teaspoons of baking powder 1/4 teaspoon of salt 1 1/2 cup of powdered sugar 1 cup of butter 4 large eggs 1/2 teaspoon of vanilla extract 1/4 teaspoon of almond extract 2 cups of grated butternut or other winter squash 1 cup of fresh or frozen cranberries
Grease a 10 inch Bundt pan or tube pan. Sprinkle sugar to coat inside of greased pan; set aside. In medium bowl mix flour, baking soda, and salt. In large bowl with electric mixer, beat powdered sugar, and butter until fluffy; add eggs one at a time beating well after each addition. Beat in vanilla and almond extracts. Heat oven to 350ºF. Slowly beat in flour mix until batter is smooth. Fold in squash and cranberries; spoon batter into pan. Bake cake 50-55 minutes or until cake tester comes out clean. Cool cake in pan 10 minutes; turn cake out onto wire rack and cool completely. Transfer cake to serving plate and sprinkle with additional powdered sugar if desired.
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