Winter Squash Spice Bundt Cake

• 1 (1 1/2 lb) acorn squash
• 2 3/4 cups self-rising flour, divided
• 1 cup raisins
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1 1/2 cups sugar
• 1/2 cup egg substitute
• 1/2 cup applesauce
• 1/4 cup vegetable oil
• vegetable oil cooking spray
• powdered sugar (optional)

1. Cut squash in half; discard seeds and membrane. Place squash halves, cut sides down, in an 11- x 7-inch baking dish. Add water to a depth of 1/4 inch.
2. Bake at 375u0b0 for 35 to 45 minutes or until tender; cool slightly.
3. Scoop out and mash pulp; discard shells.
4. Toss together 1/4 cup flour and raisins. Set aside.
5. Combine remaining 2 1/2 cups flour, cinnamon, nutmeg, and cloves; set aside.
6. Combine squash pulp, sugar, and next 3 ingredients; stir in flour mixture until blended. Stir in raisins. Pour into a 12-cup Bundt pan coated with vegetable cooking spray.
7. Bake at 350u0b0 for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan, and cool completely. Sprinkle with powdered sugar, if desired.

acorn squash, flour, raisins, ground cinnamon, ground nutmeg, ground cloves, sugar, egg substitute, applesauce, vegetable oil, vegetable oil cooking spray, powdered sugar

Taken from www.food.com/recipe/winter-squash-spice-bundt-cake-154878 (may not work)