Cucuzza Cake

CUCUZZA CAKE



Cucuzza Cake image

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.

Recipe From food.com

Provided by Kim D.

Categories     Breads

Time 1h

Yield 2 loaves

Number Of Ingredients 15

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

Steps:

  • 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.

CHOCOLATE CUCUZZA CAKE



Chocolate Cucuzza Cake image

I created this recipe to use up the abundance of cucuzza squash I have growing in my garden. Cucuzza is a long green Italian squash with a mild nutty flavor. If you don't have cucuzza, you can substitute zucchini.

Recipe From food.com

Provided by Kim D.

Categories     Dessert

Time 1h8m

Yield 15 serving(s)

Number Of Ingredients 18

1/2 cup butter, softened
1/2 cup vegetable oil
1 3/4 cups sugar
2 eggs
2 teaspoons pure vanilla extract
2 1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 cup buttermilk
2 cups shredded cucuzza (Seen note below)
6 tablespoons butter, softened
2/3 cup packed brown sugar
1 cup sweetened coconut
1/2 cup chopped pecans
1/4 cup milk

Steps:

  • Preheat oven to 325°F.
  • In a large mixing bowl, combine butter, oil and sugar, creaming until smooth.
  • Add eggs, one at a time beating well after each addition.
  • Add vanilla and beat well.
  • In a separate bowl, combine flour, baking soda, baking powder, cinnamon, and cloves.
  • Add dry ingredients to the creamed mixture, alternately with buttermilk.
  • Stir in shredded cucuzza.
  • Pour batter into a greased 13X9-inch baking pan.
  • Bake for 45-50 minutes until done. You can test to see if the cake is done by inserting a toothpick near the center of the cake and see if it comes out clean. If it does, it's done.
  • Allow cake to cool on a wire rack for about 10 minutes.
  • Meanwhile, in a medium mixing bowl, combine all frosting ingredients.
  • Spread over warm cake.
  • Broil in oven approximately 4-6 inches from the heat for about 2-3 minutes. Be careful not to burn, it will broil fast!
  • Cool cake completely before serving.
  • ~NOTE~ You don't have to peel or seed the cucuzza, just wash the outside skin with warm water and pat dry before shredding.

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