Cucumber Cake

So, this is a pretty weird one, but it’s good and will help use up some of the outrageous overabundance that comes with cucumber plants. It’s fluffy and moist, and definitely tastes cucumber-y, but in a more dessert-y way.

Ingredients:

Cake:

 

  • approximately 2 1/2 pounds fresh cucumbers
  • 2 1/2 cups all purpose flour
  • 2 cups sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 1/2 teaspoons cinnamon
  • 1 cup vegetable oil
  • 4 eggs

Frosting:

  • 4 tablespoons unsalted butter, room temperature
  • 4 ounces cream cheese, room temperature
  • 1 teaspoon vanilla extract
  • pinch salt
  • 2 cups powdered sugar

Preheat oven to 325 degrees. Grease and flour a 9×13″ pan and set aside.

Wash and peel the cucumbers, then shred.

Looking juicy already.

Place the shredded cucumber in a colander and press to squeeze out much of the liquid. I pressed quite firmly and there was still plenty of liquid left in the cake! Set drained cucumber aside.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and cinnamon.

Stir in 3 cups of the cucumber shreds, oil, and eggs until well mixed.

Pour into the greased pan.

Bake 1 hour, or until it passes the toothpick test. Let cool.

When the cake has cooled to room temperature, use a mixer to beat together all the frosting ingredients until smooth. Spread over the top of the cake and enjoy!

Cucumber Cake

Adapted from Food52.

Cake:

 

  • approximately 2 1/2 pounds fresh cucumbers
  • 2 1/2 cups all purpose flour
  • 2 cups sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 1/2 teaspoons cinnamon
  • 1 cup vegetable oil
  • 4 eggs

Frosting:

  • 4 tablespoons unsalted butter, room temperature
  • 4 ounces cream cheese, room temperature
  • 1 teaspoon vanilla extract
  • pinch salt
  • 2 cups powdered sugar

Preheat oven to 325 degrees. Grease and flour a 9×13″ pan and set aside.

Wash and peel the cucumbers, then shred. Place the shredded cucumber in a colander and press to squeeze out much of the liquid. Set drained cucumber aside.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and cinnamon. Stir in the cucumber shreds, oil, and eggs until well mixed. Pour into the greased pan and bake 1 hour, or until it passes the toothpick test. Let cool.

When the cake has cooled to room temperature, use a mixer to beat together all the frosting ingredients until smooth. Spread over the top of the cake and enjoy!

 

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About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
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