2 tsp. sugar
2 1/2 c. flour
2 tsp. baking powder
1/4 tsp. salt
1 1/2 c. powdered sugar
1 c. butter
4 lg. eggs
1/2 tsp. vanilla extract
1/4 tsp. almond extract
2 c. grated butternut or other winter squash
1 c. 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 350 degrees. 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.