3/4 c. butter
1 1/2 c. sugar
1/2 c. molasses
3 eggs
1 1/2 c. cooked squash
3 c. flour
4 tsp. baking powder
1/2 tsp. salt
3/4 tsp. each baking soda, cinnamon, ginger and nutmeg
3/4 c. milk
1/2 c. chopped walnuts

In bowl, cream butter and sugar until fluffy. Add molasses, eggs and squash. Mix until smooth. Sift dry ingredients together and add alternately to batter with milk, beginning and ending with dry ingredients. Beat until smooth. Stir in nuts. Pour into 12 cup Bundt or tube pan that has been well greased and dusted with flour.

Bake at 350 degrees for 45 to 50 minutes or until cake tests done. Do not underbake. Allow cake to cool in pan on a rack for 20 minutes. Then invert onto rack or serving plate. Serve plain or with whipped cream flavored with a dash of cinnamon, ginger and 1 tablespoon brandy, if desired.