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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|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 %|
Powered by: USDA Nutrition Database
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.
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What would you serve with this? Link in another recipe
sign2meThis was delicious! Thanks so much for sharing!5y ago
shenandoahrosesounds 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.6y ago
burkpugsThe 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).7y ago
mcdonald129I serve it with cream cheese icing though it could be eaten without icing. May substitute pumpkin or other type squash if desired.9y ago
mcdonald129I 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.]9y ago