A sweet quick bread made from stewed cushaw.
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As with many cakes, this one tastes great served warm, but to me it tastes even better the next day eaten cold or at room temperature. It stays moist unrefrigerated for several days when covered in plastic wrap.
I didn’t use spices as you normally would in similar cakes made from pumpkin or sweet potatoes, because the cushaw has a more delicate flavor. If you like more of a coffee cake flavor, add ½ teaspoon each of cinnamon and nutmeg. I have made it this way several times and it is very good. My husband loves it with the spices but the rest of us like the plain jane cake.
You can also add nuts if you like. I recommend pecans or walnuts because their flavors don’t detract from the flavor of the cushaw. I suggest that you chop the nut meat into small pieces and add it to the batter. With a house full of folks with nut allergies I don’t usually add nuts.
To rewarm, you can microwave a generous slice for no more than 20 seconds.
Recipe author: MJ of MJ's Kitchen