Ingredients for Cucuzza Cake
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 large eggs
- 1 ½ cups granulated sugar
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- Cucuzza
- 1 tablespoon orange zest
- Crushed Pineapple
- ½ cup chopped pecans
- Powdered Sugar
- Milk
- Almond Extract
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How to Make Cucuzza Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9x5 inch loaf pans.
- In a medium bowl, sift together 2 cups all-purpose flour, 2 teaspoons ground cinnamon, 1 teaspoon baking soda, and 1 teaspoon baking powder. Set aside.
- In a large bowl, beat 3 large eggs with 1 ½ cups granulated sugar until light and fluffy. Add 1 cup vegetable oil and 1 teaspoon vanilla extract; beat well.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Add 2 cups grated cucuzza squash, 1 tablespoon orange zest, 1 cup crushed pineapple (drained), and ½ cup chopped pecans. Gently fold into the batter.
- Divide the batter evenly between the prepared loaf pans.
- Bake for 45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While cakes are still warm, prepare the icing by whisking together 1 cup powdered sugar, 2 tablespoons milk (or more, as needed), and ½ teaspoon vanilla extract until smooth and spreadable.
- Glaze the tops of the cooled cakes with the icing.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
797g
Fat
120g
Carbs
108g
