Cucuzza Cake

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.

• Ready In: 1 hr
• Yields: 2 loaves

Ingredients

• Cake

• 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

• Glazed Icing

• 1  cup powdered sugar
• 3 -5  drops milk
• 1⁄8 teaspoon  almond extract

Directions

1. Preheat oven to 350 degrees F.
2. Sift flour, cinnamon, baking soda and baking powder together and set aside.
3. Beat eggs with sugar, oil and vanilla.
4. Add flour mixture to egg mixture, mix well.
5. Add grated cucuza (skin, seed and all), orange zest, pineapple and pecans.
6. Mix well.
7. Divide batter into 2 greased loaf pans.
8. Pan should be about 1/2 full.
9. Bake for 45 minutes, or until cakes test done.
10. Let cool for about 10 minutes.
11. Mix all icing ingredients together, using enough milk to get a smooth, spreadable icing.
12. Remove cakes from pans and glaze tops of cakes while warm.