Camp Fire Recipe: Cucumber Cake

What do you when you have a bumper crop of cucumbers?  Simple, make a cake.  While you may not have a garden, you may find a good deal on cucumbers at a Farmers’ Market and take advantage of the fresh produce while you are camping.  Since these gems normally do not keep for a long period of time, this recipe is a great way of using up those extra cucumbers before they go bad.

Camp Fire Recipe:  Cucumber Cake



Spray or liquid oil

3 eggs

1 cup minus 2 Tablespoons of canola oil

1 2/3 cup of granulated sugar

Several cucumbers

3 cups of flour

½ teaspoon of salt

1 Tablespoon of ground cinnamon

¾ teaspoon of ground nutmeg

1 teaspoon of baking soda

¼ teaspoon baking powder

Cream Cheese Frosting

16 ounces of cream cheese, softened

½ cup of butter, softened

1 teaspoon vanilla extract

2 cups of confectioner’s sugar



  1. Prepare the coals by building a fire.
  2. Lightly grease the inside of a 12 inch Dutch oven with liquid or spray oil.
  3. Cut parchment paper to fit the inside of the 12 inch Dutch oven and place.
  4. Peel and remove the seeds from the cucumbers.  Place in a food processor or grate by hand until you have 2 cups of prepared cucumbers. 
  5. In a large bowl, beat eggs.
  6. To the eggs, add oil, sugar, prepared cucumbers, and vanilla extract.  Mix.
  7. In a separate bowl, combine flour, salt, cinnamon, nutmeg, baking soda, and baking powder.
  8. Add flour mixture to the egg mixture and stir until combined.
  9. Pour the batter into the prepared 12 inch Dutch oven.
  10. Place the lid on and move the Dutch oven to a heat resistant surface. 
  11. Arrange 12 prepared coals in a circle on the heat resistant surface.
  12. Put the 12 inch Dutch oven on top of the coal circle and top the lid with 22 coals.
  13. Bake for 35 minutes.  Prior to removing from the heat, check the doneness of the cake with a toothpick.  If the toothpick comes up clean then it is done.  If not, cook for another 10 minutes.
  14. Once done, knock off the coals from the lid and move the 12 inch Dutch oven off the coals. 
  15. Allow to cool before adding icing.
  16. To make the icing, first make sure that the cream cheese and butter are soft.
  17. Beat the cream cheese and butter together until smooth.
  18. Add the vanilla extract and confectioner’s sugar.  Mix until all ingredients are incorporated. 

Top the cake with the icing and enjoy.