Cake Recipes: Gingerbread 25 by Recipe Cottage

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	Gingerbread 25

		Yellow Squash Gingerbread Yield: 18 servings 2 cups coarsely shredded yellow squash (about 3/4 pound) 2-1/2 cups all-purpose flour 1/3 cup firmly packed brown sugar 2 teaspoons baking soda 2 teaspoons ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon ground cloves 2/3 cup molasses 3 tablespoons vegetable oil 1 teaspoon vanilla extract 1 egg, lightly beaten 1 egg white, lightly beaten Vegetable cooking spray 1 tablespoon powdered sugar Place squash on several layers of paper towels; cover with additional paper towels. Let stand 15 minutes, pressing down occasionally to remove moisture; set aside. Combine flour and next 6 ingredients in a large bowl; stir well. Add squash; stir well, and make a well in center of mixture. Combine molasses and next 4 ingredients in a bowl; stir well. Add to dry ingredients, stirring just until moistened. Pour batter into a 9- x 5- x 3-inch loaf pan coated with cooking spray. Bake at 350 deg for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan, and cool completely on a wire rack. Sprinkle with powdered sugar. Yield: 18 servings (serving size: 1 [1/2-inch] slice).