Rutabaga Cake

Name: Rutabaga Cake
Ingredients: 3 eggs; 1/2 cup corn oil (I used Canola); 1/4 cup buttermilk; 2 teaspoons vanilla; 2 1/2 cups flour, sifted; 1/4 cup dark brown sugar, packed; 1/2 cup granulated sugar; 1 teaspoon baking powder; 1 teaspoon baking soda; 2 teaspoons cinnamon; 1/2 teaspoon salt; 1 (14 ounce) can crushed pineapple, drained reserving juice for glaze; 1 cup shredded uncooked rutabaga; 1/2 cup walnuts, chopped; 1 cup flaked coconut; Pineapple Glaze; 1 cup powdered sugar; 2 -3 tablespoons of the reserved pineapple juice

18 ingredients

11 steps

Ingredients

3 eggs
1/2 cup corn oil (I used Canola)
1/4 cup buttermilk
2 teaspoons vanilla
2 1/2 cups flour, sifted
1/4 cup dark brown sugar, packed
1/2 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
1 (14 ounce) can crushed pineapple, drained reserving juice for glaze
1 cup shredded uncooked rutabaga
1/2 cup walnuts, chopped
1 cup flaked coconut
Pineapple Glaze
1 cup powdered sugar
2 -3 tablespoons of the reserved pineapple juice

Directions

1

In large mixer bowl, combine eggs, oil, buttermilk, and vanilla.
2

Cream together.
3

Sift together dry ingredients and add to creamed mixture.
4

Drain pineapple reserving juice for glaze.
5

Fold pineapple, nuts, rutebagas and coconut into batter.
6

Pour into bundt pan that has been well greased and dusted with flour.
7

Bake in a preheated 350 oven for 60-65 minutes or until cake tests done.
8

Cool in pan for 10-15 minutes then turn out on wire rack to complete cooling.
9

When completely cool, top with pineapple glaze.
10

TO PREPARE GLAZE:.
11

Blend the 2-3 tbsp pineapple juice with the powdered sugar and spread over cooled cake.