Ingredients

• 2 cups flour
• 1 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 2 eggs
• 1 1/3 cups sugar
• 2/3 cup oil
• 2 teaspoons vanilla
• 1 cup grated cucuzza
• 1 teaspoon fresh orange zest
• 1/4 cup crushed pineapple, drained
• 3/4 cup pecans
• 1 cup powdered sugar
• 3 -5 drops milk
• 1/8 teaspoon almond extract

Instructions

1. Preheat oven to 350 degrees F.

2. Sift flour, cinnamon, baking soda and baking powder together and set aside.

3. Beat eggs with sugar, oil and vanilla.

4. Add flour mixture to egg mixture, mix well.

5. Add grated cucuza (skin, seed and all), orange zest, pineapple and pecans.

6. Mix well.

7. Divide batter into 2 greased loaf pans.

8. Pan should be about 1/2 full.

9. Bake for 45 minutes, or until cakes test done.

10. Let cool for about 10 minutes.

11. Mix all icing ingredients together, using enough milk to get a smooth, spreadable icing.

12. Remove cakes from pans and glaze tops of cakes while warm.