Baked Cushaw

1 medium Cushaw pumpkin
1 1/2 cups dark corn syrup
3/4 cups brown sugar
Cinnamon to taste
12 tablespoons butter (Not Margarine)

Wash cushaw and cut into wedges. Place on foil-lined cookie sheet or baking pan in a single layer.

Sprinkle with sugar and cinnamon, then pour syrup over. Dot with butter.

Bake at 375 degrees until tender. Scoop meat out of shell and use as you would cooked pumpkin.

Cushaw cake

This cushaw cake is from Martha Jones of Paris. Marilyn Campbell makes the cake for Campbell's in Paris restaurant.

1 cup oil
4 eggs
2 cups sugar
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons soda
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 cup chopped nuts
2 cups cooked cushaw

Cream oil, eggs and sugar. Mix flour, salt, soda, baking powder and cinnamon. Blend into egg mixture and add vanilla, nuts and cushaw.

Pour into a greased and floured Bundt pan. Bake for 1 hour at 350 degrees. When cool, frost with cream cheese icing.

To make cream cheese icing: Beat 1 8-ounce package softened cream cheese, 1/2 cup softened butter and 2 teaspoons vanilla, until light and fluffy. Gradually add 5 3/4 to 6 1/4 cups powdered sugar, 2 cups at a time. Gradually beat in powdered sugar to reach spreading consistency.