Squash Cake with Cranberries
rec.food.recipes/Robyn Walton

2 tsp. granulated sugar
2 1/2 cups unsifted all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1 1/2 cups confectioner's sugar
1 cup (2 sticks) butter, softened
4 lg. eggs
1/2 tsp. vanilla
1/4 tsp. almond extract
2 cups grated butternut or winter squash
1 cup fresh or frozen cranberries
Additional powdered sugar

Grease bundt pan or tube pan. Sprinkle granulated sugar to coat inside of greased pan. In bowl combine flour, baking powder and salt. In large bowl, with electric mixer, beat powdered sugar and butter until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and almond extract. Heat oven to 350 degrees. Slowly beat flour mixture into butter mixture until batter is smooth. Fold squash and cranberries into batter, spoon batter in prepared pan. Bake cake 50 to 55 minutes. Cool cake. Sprinkle on additional powdered sugar.