Cushaw Cake

Ready in 1 hour
5 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Cushaw Cake"

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A very moist, heavy, spicy cake.

"I serve it with cream cheese icing though it could be eaten without icing. May substitute pumpkin or other type squash if desired."

- mcdonald129

Ingredients

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1 cup Vegetable oil
4 each Eggs; beaten
2 cup Sugar
2 cups Flour
1/2 tsp. Salt
2 tsp. Baking soda
2 tsp. Baking Powder
1 tsp. Cinnamon
1 tsp. Vanilla
1/2 cup Pecans; chopped
2 cups cushaw squash; cooked, drained, & mashed
1 teaspoon Allspice
1/2 teaspoon Nutmeg

Original recipe makes 8

Servings  

Preparation

Cream oil, eggs, and sugar together. Mix flour, salt, soda, baking powder, and cinnamon. Blend flour mixture into egg mixture and add vanilla, nuts, and cushaw. Mix well.

Pour into greased, floured Bundt pan. Bake for 1 hour at 350.

Notes

I serve it with cream cheese icing though it could be eaten without icing. May substitute pumpkin or other type squash if desired.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 1134 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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This was delicious! Thanks so much for sharing!
sign2me 3 years ago
sounds great will try it this weekend. at end of decorating season when i find myself with lots of cushaws, i make cushaw butter. No standard recipie. i cut in half remove seeds. stick as much in microwave as possible cook until i can scoop meat out of shell. Put in heavy pot add just a little water cook till soft. add sugar to taste, cinnamon, allspice cloves, or pumpkin pie spice. then let it simmer stirring frquently as to keep it from sticking. meanwhile sterilize jelly jars. when squash has cook to the consistancy of fruit butter pour into jars and seal. so good on buscuits.
shenandoahrose 5 years ago
The flour/sugar/spice ratios are perfect in this cake. We substituted 1/2 cup apple sauce for 1/2 cup of the oil. I am certain that had we used 1 cup oil it would have been MUCH too oily for our taste. Also added a handful of craisins (dried cranberries) and 1 cup rather than 1/2 cup pecan halves. We made with oven roasted green-striped cushaw, but it would be GREAT with any squash. Further, we made one cake Tuesday night for a Wednesday pot-luck (no left-overs!) and one Wednesday night for a Friday pot-luck! (keep you posted) Bottom line: here's the beauty of this recipe: simple units--4 eggs, 2C flour, 2C sugar, 2C squash, etc. Very easy to measure and mix. Note: I always sift all the dry ingredients by placing the first C flour into the sifter, then adding all the dry spices, etc. salt, cinnamon, nutmeg, allspice, powder, soda, etc., then add the second C flour. I don't use the flimsy sifter mechanism, but rather, tap the sifter against the side of the stainless steel work bowl. The resulting mixture then gets added a little at a time to the creamed eggs, sugar, and oil (apple sauce).
burkpugs 6 years ago
I serve it with cream cheese icing though it could be eaten without icing. May substitute pumpkin or other type squash if desired.
mcdonald129 7 years ago
I serve it with cream cheese icing though it could be eaten without icing. May substitute pumpkin or other type squash if desired. [I posted this recipe.]
mcdonald129 7 years ago
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