My Aunt Mae used to grow cucuzza's in her back yard when I was a little girl. Cucuzza is a long, green squash. She normally fried them up and served them with spaghetti every Sunday. I recently found this recipe for cucuzza cake. I made it last weekend and my family loved it... even the picky kids! My husband ate almost a whole cake for breakfast and asked me to bake some more! I guess I will be making this cake often! The original recipe said to bake for one hour, but my cakes were done at 45 minutes.
- 2 cups flour
- 1 teaspoon cinnamon
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon baking powder
- 2 eggs
- 1 1⁄3 cups sugar
- 2⁄3 cup oil
- 2 teaspoons vanilla
- 1 cup grated cucuzza
- 1 teaspoon fresh orange zest
- 1⁄4 cup crushed pineapple, drained
- 3⁄4 cup pecans
- 1 cup powdered sugar
- 3 -5 drops milk
- 1⁄8 teaspoon almond extract
- Preheat oven to 350 degrees F.
- Sift flour, cinnamon, baking soda and baking powder together and set aside.
- Beat eggs with sugar, oil and vanilla.
- Add flour mixture to egg mixture, mix well.
- Add grated cucuza (skin, seed and all), orange zest, pineapple and pecans.
- Mix well.
- Divide batter into 2 greased loaf pans.
- Pan should be about 1/2 full.
- Bake for 45 minutes, or until cakes test done.
- Let cool for about 10 minutes.
- Mix all icing ingredients together, using enough milk to get a smooth, spreadable icing.
- Remove cakes from pans and glaze tops of cakes while warm.