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Cushaw Cake Recipe

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This recipe for Cushaw Cake is from Leslie and Ben's Recipes for Love and Life, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:
2 cups flour
2 cups sugar
1/2 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. allspice
1/2 tsp. nutmeg
1 tsp. vanilla
1 1/4 cups vegetable oil
4 eggs
1/2 cup chopped pecans
2 cups cooked, mashed cushaw

Cream Cheese Frosting:
1 8 ounce package cream cheese
2 tsp. vanilla
1/2 cup chopped pecans
1/2 stick butter
3/4 box powdered sugar
Directions:
Directions:
Cake:
Wash and remove the seeds of the cushaw squash. Cut into quarters and bake in a 350º oven until tender about a hour. Once the cushaw is cool, scrape the flesh from the rind and mash.

Combine all the ingredients in a large bowl. Pour the batter into a greased and floured rectangle cake pan. Bake one hour in a 350º oven. Remove from the oven and allow the cake to cool.

Frosting:
Allow the cream cheese and butter to soften at room temperature. Mix all the ingredients well and spread on the cake.

 

 

 

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