Squashberry Cake
This yeast cake is closer to bread than cake, and is kept moist with delicious Squashberry sauce from the Dark Tickle Company.
Servings Prep Time
16pieces 90minutes
Cook Time Passive Time
35minutes 2hours
Servings Prep Time
16pieces 90minutes
Cook Time Passive Time
35minutes 2hours
Ingredients
Instructions
  1. Measure cake ingredients into your bread machine’s baking pan in the order listed. Select Dough cycle.
  2. Spray bundt pan with cooking spray. With floured hands or a rubber spatula, remove dough from baking pan and pour into a prepared bundt pan. Cover and let rise in a warm, draft-free place for 45 to 60 minutes. Preheat oven to 350F (180C).
  3. Bake cake in preheated oven for 30-35 minutes. Tip the cake onto a large plate and leave upside down. Immediately with a long skewer poke numerous holes in the cake. This is where the sauce will soak into the cake, making it moist. Slowly spoon the sauce over the warm cake, letting it soak in. I used a pastry brush to make sure all the cake was covered. Let cake sit for two hours before serving.
Recipe Notes

It may seem like a lot of sauce, but it gets soaked into the cake very quickly.  If you like, warm the sauce slightly in the microwave.  This will help it absorb faster.