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.
I serve it with cream cheese icing though it could be eaten without icing. May substitute pumpkin or other type squash if desired.
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|Serving Size: 1 Serving (373g)|
|Recipe Makes: 8|
|Calories from Fat: 344 (30%)|
|Amt Per Serving||% DV|
|Total Fat 38.3g||51 %|
|Saturated Fat 5.9g||30 %|
|Monounsaturated Fat 20.5g|
|Polyunsanturated Fat 9.1g|
|Cholesterol 528.8mg||163 %|
|Sodium 896.8mg||31 %|
|Potassium 323.9mg||9 %|
|Total Carbohydrate 182.8g||54 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 180.3g|
|Protein 20.7g||30 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1134
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